Wild rice is conceivably,the most luxurious of all native American products.It has a nuttiness and texture that are incomparable.It makes an exceptional stuffing for roast chicken.

Makes 4 servings.

Ingredients:

1 roasting chicken
salt and freshly ground black pepper to taste
1/2 cup wild rice
1½ cups water
1/3 cup cashew nuts
1/2 pound mushrooms
3 chicken livers(about 1/4 pound)
4 tablespoons butter
1/2 cup finely chopped onions
1/4 cup dry white wine
2 tablespoons vegetable oil
1 small whole onion,peeled

Cooking Method:

Sprinkle the chicken inside and out with salt and pepper.
Put the wild rice in a saucepan and add 1 cup of the water and some salt.Bring to the boil,cover and simmer 40 to 45 minutes,or until rice "blooms" and is tender.Drain thoroughly.
Meanwhile,preheat the oven to 450° F(232°C). Put the cashews in a skillet and place in the oven.Bake,stirring often,until golden brown,5 minutes or longer.
Cut the mushrooms into 1/2-inch cubes.There should be about 3 cups.Cut the livers into 1/4-inch cubes.There should be about 1/2 cup.
Heat 2 tablespoons of the butter in a saucepan and add the chopped onions.Cook,stirring,until wilted.Add the wine and cook,stirring often,until the liquid is almost totally evaporated.
Add the chicken livers and cook,stirring,until livers lose their raw look.
Add the cooked wild rice,cashews and 1 tablespoon of butter to the mushroom mixture.Stir to blend and let cool.
Stuff the in the body and in the crop with wild rice mixture.Truss the chicken and rub on all sides with vegetable oil.Place the chicken on one side in a roasting pan.Scatter the whole onion,neck and gizzard around the chicken.
Place the chicken in the oven and bake 25 minutes.Turn the chicken onto other side and bake 25 minutes more.Turn the chicken breast side up and continue roasting,basting often,about 10 minutes.Reduce the oven heat to 400°F(204°C).
Pour off the fat from the pan.Add 1 tablespoon of butter and then 1/2 cup of water,stirring to dissolve the brown particles that cling to the bottom of the pan.
Return the chicken to the oven and bake 15 minutes longer.The total cooking time for roast chicken is 1¼ hours.

Fried chicken breasts kung pao recipe. This is delicious and spiced dish, redolent with garlic and chili paste. Chicken breasts Kung Pao became popular in many provinces where the inhabitants dote on hot foods.

Makes 4 servings
Ingredients: 1 large chicken breast, boned but with skin left-o, cut into cubes
half egg white (beat the egg white lightly, then divide in half)
2 teaspoons cornstarch
salt to taste
2 tablespoons (30 ml) bean sauce
1 tablespoon (15 ml) hoisin sauce
1 tablespoon (15 ml) chili paste with garlic
1½ teaspoons (8 ml) sugar
1 tablespoon (15 ml) dry cherry
1 tablespoon (15 ml) red wine vinegar
4 garlic cloves, peeled and crushed
1 cup (250 ml) peanut or vegetable oil
1 cup (250 ml) shelled unsalted peanuts
12 dried hot red peppers, halved