Prepare chicken for stuffing, remove the body bones, leaving skin, wings and legs intact. Soak in Lemon and Soy sauce. Mix ground meat and unbeaten eggs, sausage, cheese and salt and pepper to taste.
 

Stuff chicken with meat mixture, placing quartered eggs, ham slices and pickles in center of stuffing. Sew up the opening and steam for 2 hours in a covered steamer.
 

When cooked, brown in deep hot vegetable oil. Serve in slices with sauce made by thickening broth from the chicken was steamed.

Sauce:

For every 2 cups broth use 2 tbsp. flour and soy sauce to taste. To prepare, sauté 3 cloves of minced garlic in 2 tbsp. oil. When brown, add flour and then the broth and soy sauce. Cook over low heat for 10 minutes, stirring constantly.