Instructions: 1. Wipe chicken with a damp cloth. Place in a heavy saucepan with cold water. Bring to a boil; then simmer, covered, 30 minutes.

2. Drain, reserving liquid for stock. Let bird cool slightly; then bone.

3. Mince or grind pork; mince scallions and ginger root, then combine with cornstarch, soy sauce, sherry, salt, sugar and remaining water. Meanwhile preheat the oven to 400 degrees.

4. Stuff chicken with pork mixture; then sew up securely or skewer. Place in a roasting pan with oil and remaining soy sauce.

5. Roast chicken, basting frequently until cooked through and tender (about 30 minutes). Cut through stuffing in 1/2-inch slices and serve.

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