Recipe - Chinese Style Chicken (Dupree)

1 tablespoon Coriander seeds
1 tablespoon Szechuan peppercorns
1 tablespoon Sesame seeds
1 teaspoon Ground ginger
1 teaspoon Chinese fivespice powder
1 teaspoon Ground mustard
2 Green onions; chopped
2 Garlic cloves; chopped
1 tablespoon Fresh ginger root; chopped
1 tablespoon Honey
3 tablespoon Rice wine vinegar
3 tablespoon Soy sauce
3 One half pound Chicken; rinsed and patted
dry
2 cup Chicken stock
1 pound Pasta, preferably vermicelli

Preheat oven to 400 degrees. In a food processor or blender combine
coriander seeds, Szechuan peppercorns, sesame seeds, ground ginger,
fivespice powder, ground mustard, green onions, garlic and fresh ginger.
Process until coarsely chopped. Add honey, vinegar and soy sauce and mix
until just combined. Rub paste over chicken and place in a roasting pan.
Pour chicken stock around chicken and bake until golden and a meat
thermometer inserted in thigh registers 180 degrees, about 1 hour.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook
according to package directions, just until al dente. Drain and place in a
warmed large serving bowl. Transfer roasted chicken to a cutting board or
platter. Skim some fat from pan juices, then scrape the pan with a wooden
spoon to release any browned bits from bottom and sides. Pour pan juices
over pasta, toss well, and serve with carved chicken.
Recipe By : Nathalie Dupree, Cooks, TVFN

Posted to MCRecipe Digest V1 #242

Date: Fri, 11 Oct 1996 20:22:09 0700 (PDT)

From: PatH phannema@wizard.ucr.edu