Ham & Rice Stuffed Chicken With Water Chestnuts

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

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.
8. Mix in rice and salt.
9. Add soy sauce mixture.
10. Cook, stirring 1 minute longer.
11. Cool thoroughly (close chicken neck end with 4 inch skewer first).
12. Spoon the stuffing into cavity, then close bottom end with another 4-inch skewer.
13. Place chicken in a oiled roasting pan.
14. Combine corn syrup and remaining 1 tablespoon sherry.
15. Brush over chicken, then brush with oil.
16. Roast at 375F for 45 minutes, or until done.
17. Enjoy!

roasting chickens, soy sauce, sherry wine, sugar, mushroom, ham, water, peanut oil, rice, salt, light corn syrup, peanut oil

Taken from www.food.com/recipe/ham-rice-stuffed-chicken-with-water-chestnuts-36460 (may not work)