Instructions: 1. Wipe chicken with a damp cloth. Dry well. Then rub lightly with salt, inside and out. Preheat the oven to 350 degrees.

2. Slice mushrOoms and ginger root. Cut scallions, stalk and leaf, in 2-inch sections.

3. Heat oil. Add ginger root; stir-fry a few times. Add scallions and mushrooms; stir-fry until softened, but not browned. Remove from pan and let cool.

4. Stuff bird with scallion-mushroom mixture. Sew up securely or skewer: then truss. Place bird in a roasting pan.

5. Combine sugar, soy sauce, sherry and stock and pour over bird. Roast, basting frequently, until done (about 1-1/2 hours).

6. Carve chicken and arrange with stuffing on a serving platter. Keep warm.

7. In a saucepan, slowly reheat 1/2 cup of chicken drippings. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over chicken and serve.

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