Asian Stuffed Chicken Leg Quarters

Tip: Read directions completely before preparing.

Ingredients:

4 chicken leg quarters

2 tablespoons carrots, minced

2 tablespoons green onions, minced

2 tablespoons bamboo shoots, minced

2 tablespoons water chestnuts, minced

1/4 bean sprouts

1/2 cup cabbage, finely shredded

2 tablespoon sesame oil

2 tablespoons soy sauce

2 garlic cloves, minced

1 bunch of bean thread

1/2 lb ground pork

Directions:

In a bowl place the bean thread and cover with water.  Let soak for 10 minutes. Drain water. And place in large mixing bowl. Set aside.

Any brand of bean thread is good.

Soaking Bean Thread

Wash the chicken, begin by deboning it. You may want to ask you grocer butcher if they will debone it. If they do not offer this service, here is a link to a video showing exactly how to debone a leg quarter!  Below you can also view how to debone, with a few photos. When you have completed deboning the chicken, set aside.

How to Debone a Chicken Leg Quarter (Click to view video.)

Drain water from the bean thread and chop up into about 1 1/2 inch length. Place in a large mixing bowl. Add carrots, green onions, bamboo shoots, water chestnuts, bean spouts, cabbage, ground pork, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, garlic and mix.

Take one leg quarter and firmly stuff it, as shown below. Turn over the leg quarter, with skin side up and place in an approximately, 7 x 11 1/2 baking dish.

Preheat oven to 375 degrees F.

Mix the remaining sesame oil and soy sauce and brush over the chicken. Cover dish with foil and seal.

Insert dish in oven and bake for 55 minutes. After 55 minutes are up, remove aluminum and bake another 15 - 20 minutes, or until the skin is nice a brown. Serve and Enjoy!

Servings: 4

Tip: This dish can be served with a salad or any side dish you prefer.