Prepare the stuffing. Sew the neck opening of the chicken closed.
Start adding the stuffing through the tail vent. Push it all the way up into the neck.
Simultaneously push it into the legs and thighs. The idea is to “build” a new chicken, forming it with stuffing to fill the skin. Do not overstuff. Fill the chicken, but keep the stuffing loose.
Sew up the tail vent carefully; the skin is thin.
Form the chicken on a plate that fits in the wok.
Steam the chicken 1 hour.
Pour off the liquid that has accumulated in the plate. At this point the chicken can be cooled and refrigerated for up to a day.
Heat the oil for deep-frying in a wok. When it reaches 375 degrees, lower the chicken into the oil with a strainer, breast up. Use the ladle to baste the breast with the oil until the chicken is brown and quite crisp (5 to 7 minutes).
Lift it out of the wok with a strainer. Let it drain, and serve it on a platter.
Serve the chicken whole. Eat by poking the skin with chopsticks to get at the stuffing, tearing off bits of skin at the same time.
May be prepared up to a day in advance through step 7. Deep-fry just before serving, and serve hot.
Suggested Beverage: Cabernet Sauvignon or Bordeaux