Ham & Rice Stuffed Chicken With Water Chestnuts

This is a great recipe. It takes a bit of effort, but it is a great meal to prepare for guests or special occasions!

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1 (3 lb)  roasting chickens
• 2  tablespoons soy sauce
• 2  tablespoons sherry wine
• 1⁄2 teaspoon sugar
• 1  cup mushroom, chopped
• 1⁄2 cup  chopped cooked ham
• 1⁄4 cup  chopped water chestnut
• 2  tablespoons  peanut oil
• 2  cups cooked rice
• 1  teaspoon salt
• 1  tablespoon light corn syrup
•  peanut oil

Directions

1. Preheat oven to 375°.
2. Bone chicken according to directions.
3. Combine soy sauce, 1 tablespoon sherry and sugar; set aside.
4. Finely chop the giblets from the chicken.
5. Combine with mushrooms, ham and the water chestnuts.
6. Heat wok over high heat about 30 seconds; add peanut oil.
7. Add giblet mixture; stir fry 3 minutes. Mix in rice and salt. Add soy sauce mixture.
8. Cook, stirring 1 minute longer. Cool thoroughly (close chicken neck end with 4 inch skewer first).
9. Spoon the stuffing into cavity, then close bottom end with another 4-inch skewer.
10. Place chicken in a oiled roasting pan. Combine corn syrup and remaining 1 tablespoon sherry.
11. Brush over chicken, then brush with oil.
12. Roast at 375°F for 45 minutes, or until done.
13. Enjoy!