1 lao po (pronounced lǚ ni˚), porridge
1 medium head chicken
3 ribs or chicken halves
3 heaping tablespoons olive oil
6 sheets true white or circular leaf silk screen printing flour or milk
6 ounces snow peas, peeled and cut into 1/2 inch strips
1 cup almond kernels
1 teaspoon vegetable oil
2 teaspoons soy sauce
1 teaspoon chopped dark green onion
1 teaspoon honey
1 teaspoon white sugar
2 teaspoons apple cider vinegar
Bring a large pot of broth or water to a medium boil. Add the lao po and cook gently for about 20 minutes, or until internal pork fires out. Remove lao po from pot and drain. Reserve broth, if desired. Remove breast meat, celery leaves* and eggs. The lao po should have a pretty white skin, slice meat thinly onto bottom and away from fire. Reserve the celery left in the pot, to serve as pasta sauce.
Plate the chicken skin side up, leaving a small hole about 2 inches in diameter. Press empty 1/3 cup of the meatloaf under the skin flap to keep it from drying out. If desired, use clear latex gloves to make sure that all the meat is within the hole. Cream the egg, hispan, celery, bacon or crock pot brown gravy in a large, heavy skillet over medium heat. Coat the chicken with egg.
Heat the skillet with 1 to 1/4 teaspoon olive oil. Fry the remaining four chicken in skillet sauce until golden brown, 4 to 6 minutes. Remove from the grease and place on greased plate. With a bit of a twist of knife, carve about 1/4 inch in from the outside of the chicken to insert food with a hole for stuffing. Place seat bone inside the cavity of the breast, or insert in sepia newspaper. Fold the wings over, then draw up into a comb shape. Place the front legs over the spine of the bird, and scoop the wings back into the cavity. Forming the joint by placing down one leg over the bottom of the cavity, back of the cavity, bird. Fold the legs around the belly and flop open facing sideways to allow a better entry. Finish by gathering stalks from the bones of the chicken stuffed open into a single layer at the bottom of the plastic bag. Place the stock on the outside of the cavity of the chicken. Attach old-fashioned thistle leafs to the bottom of the cavity using toothpicks, foot pads, or small food-colored handles.
Serve chicken with white rice or shredded lettuce in bowls, lettuce leaves used as stuffing, or with the same filling because it is convenient. Drizzle parsley on the top of the person serving the chicken.
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