Recipe - Roast Chicken Liquid Filled

1 Piece dried tangerine peel
1 (45 pound) chicken
2 cup Stock
2 teaspoon Soy sauce
1 teaspoon Brown bean sauce
1 (up to)
2 tablespoon Soy sauce

1. Soak dried tangerine peel.

2. Wipe chicken with a damp cloth. Then dry thoroughly with paper toweling;
or hang up to dry in a cool, airy place 1 to 2 hours.

3. Preheat the oven to 450 degrees. Mince soaked tangerine peel; then
combine with stock, soy sauce and brown bean sauce.

4. Tie chicken's neck tightly with string to make it leakproof. Then hold
bird upsidedown over a bowl and pour stock mixture into body cavity. Sew
up cavity securely or skewer to seal in liquid.

5. Rub bird with remaining soy sauce. Place on a rack over a drip pan
containing several inches of water. Roast 10 minutes. Then reduce heat to
300 degrees and continue roasting until done (about 30 minutes more).

6. Let bird cool slightly. Place in a bowl and snip threads or unskewer,
letting liquids drain into bowl. Cut bird in bitesize pieces. Strain
liquids and reheat; then pour over chicken and serve. Or serve cold without
sauce.

NOTE: The packaged chicken sold in supermarkets cannot be used for this
dish: the head and neck must be intact. VARIATIONS:

1. For the brown bean sauce, substitute hoisin sauce.

2. In step 6, thicken the reheated sauce with a cornstarch paste.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.