Ingredients

1.45 kg (3 lb) chicken
350 g (3/4 lb) extra chicken flesh
350 g (3/4 lb) shelled prawns
50 g (2 oz) pork fat
5 ml (1 teaspoon) salt
15 ml (1 tablespoon) corn flour

Sauce:

15 ml (1 tablespoon) lard (use oil if not available)
125 ml (1/2 pint) stock
2.5 ml (1/2 teaspoon) salt
30 ml (2 tablespoons) dry sherry
15 ml (1 tablespoon) corn flour blended in 60 ml (4 tablespoons) water
5 ml (1 teaspoon) sesame oil
pepper to taste

Garnish:

30 ml (2 tablespoons) chopped smoked ham
30 ml (2 tablespoons) crab meat

** Free Chinese Recipes **

Method:

Chop the chicken flesh, prawns and, pork fat coarsely. Mix them in a basin With salt and corn flour until well blended. Make a cut in the chicken from head to tail. Remove the ,body and the bones, but keep the head and wings in the skin.

Open the skin out on a large plate and stuff it with the prawn, chicken and pork mixture from the basin. Place the stuffed chicken on a deep-sided heatproof dish.

Put the chicken on its dish into a steamer, and steam for 20 minutes. Remove from the steamer, and pour any liquid which may have accumulated into a small saucepan or frying pan. Add the lard, stock, salt and sherry. Bring to the boil, add the corn flour mixture, and stir continually.

Finally add the sesame oil and pepper. Pour this sauce mixture over the stuffed chicken in the dish.  Garnish the top of the chicken with minced ham and crab meat. Surround it with chrysanthemum flowers and serve. A very colorful dish to serve at a banquet.