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Stuffed Chicken Legs
4 chicken legs and thighs, unjointed and deboned
In a bowl, mix the soy sauce, sherry, salt and pepper, and cornstarch into a thin paste.
Spoon the paste into the cavities of the deboned parts of the chicken.
On each cabbage leaf, place 2 to 3 strips of carrot, one stalk of chive, and strip of plantain.
Fold the cabbage leaf to enclose them and form a roll.
Fill each cavity of the deboned chicken parts with a stuffed cabbage roll. Fold over the exposed portion of the thigh with the loose chicken skin. Tie the leg at intervals with kitchen thread so it appears elongated as a sausage.
Heat oil in pot and saute the onions and ginger for a minute.
Put in the chicken portions and brown. Add stock. Cover and cook on low heat for 35 minutes.
Remove legs from pot on to a platter. Remove strings from legs and cut diagonally in one-inch cross-sectional pieces.
Arrange pieces on a serving dish, pour sauce over.
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