1. Wipe chicken with a damp cloth. Dry well with paper toweling; or hang up
to dry in a cool, airy place for 1 to 2 hours. Transfer to a deep bowl.
2. Prepare any marinade for roast chicken (see any recipe "... for Roast
Chicken": "Five Spices", "Scallion-Honey", "Tangerine Peel", or "Hoisin".)
Then pour over chicken and rub into skin. Let stand 1 to 2 hours, turning
occasionally. Drain, reserving marinade.
3. Preheat the oven to 350 degrees. Place chicken on a rack over a drip pan
containing several inches of water (this will keep the drippings from
burning). Roast until bird is tender and browned, basting with marinade at
15-minute intervals and turning bird occasionally. (Allow about 30 minutes
roasting time per pound.)
4. With a cleaver, chop chicken, bones and all, in 2-inch sections; or
carve Western-style, and serve. VARIATION: After step 2, brush bird with
melted chicken fat.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!