In a bowl, mix the ground chicken, beef, breadcrumbs, salt, white pepper, and chicken bouillon. Combine well.
Debone the chicken (see note). Trim all the fats from chicken skin.
Stitch up the rump & lower part of the chicken.
Add 1/3 of the ground chicken mixture to stuff the chicken skin. Add 1 egg.
Stuff another 1/3 of the chicken and add 1 egg. Add the rest of the ingredients until the sac is full (reform the chicken as it is before).
Stitch up the cervical section & other part which the skin is broken; make sure the stuffing mixture will not leak out.
Steam the chicken for 30 min.
Preheat the oven to 350F.
Glaze: combine all the ingredients. Smear the chicken with the margarine mixture and roast for 20 minutes. Apply a second coating and roast for another 20 minutes.
Turn the oven to 400F and broil the chicken for 15 minutes. Let it cool and open up all of the stitches.
Sauce: Add oil and garlic to a hot pan. Add the rest of the ingredients, except cornstarch.
Bring it to a simmer; pour in cornstarch mixture; whisk constantly until the sauce slightly thickened.
Notes
YouTube link to debone chicken: https://www.youtube.com/watch?v=vT1rYQcTW28