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Recipes by Malou Perez Nievera
Edited by Elizabeth Ann Quirino
Papa Diddi’s Stuffed Chicken
Servings: 6 to 8
One (4 lbs.) whole chicken, deboned
2/3 cup heavy cream
1/3 cup milk
Juice of 1 lemon
Salt and black pepper to taste
Butter, softened for rub
For the stuffing:
4 lbs. ground beef
6 Strips of bacon
3 dinner rolls (or use bread slices)
1/3 cup milk
3/4 cup ketchup
1 large onion, chopped
4 cloves garlic, minced
Pinch of Salt to taste
Black pepper powder
5 large eggs, divided 3 hard-boiled eggs, 2 raw to go into stuffing
5 tablespoons Hoisin sauce
5 tablespoons oyster sauce
1 cup raisins
· First, debone the chicken. Set aside.
· Mix the cream and milk together. Season with salt and black pepper. Add the lemon juice. Mix it all and marinate the deboned chicken overnight in the refrigerator.
· Meanwhile, in a large bowl, mix together the wet ingredients for the stuffing : hoisin and oyster sauces, ketchup, 2 eggs. Add the onions, garlic, salt and black pepper. Add the bread-milk mixture. Combine the raisins with all the ingredients well before filling the chicken.
· To stuff the chicken: lay the deboned chicken flat on a large, flat pan, breast side up. Massage the chicken inside and out with the butter rub. This helps keep the chicken juicy. Fill the cavity with half of the meat mixture. Then lay the boiled eggs and sausages on top of the first stuffing layer. Add some more of the remaining meat mixture covering the eggs and sausages. Repeat the layers with more stuffing in the same order.
· Sew the chicken together with a butcher needle and thread. Make sure to seal and sew it completely closed to trap the moisture. Place in a large roasting pan. Cover with aluminum foil.
· Bake at 375° F for about 1 ½ hours. Then remove foil and bake until the top is golden brown for 25 to 30 minutes.
· Arrange on a large platter and serve.
2-3 cloves garlic, minced
½ onion, diced
1 lb. ground beef
1 piece Chinese sausage, sliced
1 small Chinese cabbage, sliced
1 small pack mongo sprouts, about 1 to 2 cups
1 piece carrot, peeled, sliced
2 Tablespoons soy sauce
1 Tablespoon oyster sauce
4 cups beef stock
1 cup fresh pre-boiled egg noodles, from Asian stores, refrigerated section
1 egg, for soup
1 egg, scrambled, for topping
Soy sauce and vinegar side sauce, for serving
Sliced onions, for serving with soy sauce-vinegar
· Saute garlic and half of an onion. Add ground beef and Chinese sausage. Cook for about 5 minutes or until beef is brown and the sausage is cooked.
· Add the vegetables. Season with a tablespoon each of soy sauce and oyster sauce. Adjust to taste. Make a quick stir. Set aside on a different plate, leaving some liquid in the cooking pan.
· Deglaze the pan using beef stock. (*Note: If beef stock is not available, use chicken or pork). Add remaining tablespoon of soy sauce and simmer.
· Add the noodles. Cook for 3 to 4 minutes or until noodles are al dente.
· Place the noodles on a serving plate as high as possible. The higher the mountain of noodles the better. Add the meat, vegetables and scrambled egg topping.
· Meanwhile, using the same pan, add more soup stock. When soup starts to simmer, break an egg into the stock. Stir till small ribbons of egg are formed.
· Ladle the soup in individual bowls and serve together with the noodles which are on a serving plate. Serve warm with the side dipping sauce of soy sauce, vinegar and sliced onions.