Escallion Chicken

Ingredients

 * 1/2 lb. Escallion, finely cut
 * 3 1/2 lb. chicken
 * oil, salt, dark soy sauce
 * 2 strips bacon
 * Sauce
 * 3 Tbsp. oyster sauce
 * 2 Tbsp. all-purpose sauce
 * Seasoning Inside Chicken
 * 2 pieces sand ginger (Sar Geung)
 * 1 tsp. sugar
 * 1 tsp. dry sherry
 * 1 strip bacon
 * 1 Tbsp. hot oil
 * 1/3 part fried escallion

Directions

 * 1) Wash, clean and cut off chicken wings. Dry chicken giblets and wings.
 * 2) Rub salt to taste on outside and inside of chicken, also wings and giblets.
 * 3) Color entire outside of chicken with dark soy sauce.
 * 4) Pound sand ginger (Sar Geung) to a powder and sieve; reserve the husk.
 * 5) To cook chicken: Heat the wok. Pour and heat oil.
 * 6) Put chicken in and brown to desired color. Cover. Take out chicken.
 * 7) Fry Escallion and bacon.
 * 8) Stuff inside of chicken with seasoning and fried bacon.
 * 9) Lay chicken sideways in wok. Add sand ginger husk to oil in wok.
 * 10) Cover and cook in low heat for 10 minutes; turn another 10 minutes more.
 * 11) Take out chicken and let cool off. Chop chicken into bite-size pieces.
 * 12) Cut bacon into small pieces and spread on top of chicken.
 * 13) Sauce: Add sauce to oil in wok and stir continuously until it thickens.
 * 14) Pour sauce over chicken and serve.