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1 whole chicken, head and all, about four pounds
3 Tablespoons granulated sugar
2 Tablespoons salt
dash of five-spice powder
2 slices fresh ginger, minced fine
1 scallion, minced fine
5 ounces white vinegar
3 Tablespoons brown sugar
3 Tablespoons malt sugar
1. Clean chicken and sew it up from tail to head end with needle and heavy thread.
2. Put the chiken in a pt with boiling water, and boil it for two minutes.
3. Mix granulated sugar, salt, five-spice powder, ginger, and scallion and coat the chicken and allow it to dry hanging in a gragae, basement, or cool place.
4. Roast in a hot oven (450 degreees F) for twenty minutes, then allow chicken to return to room temperature. Discard any liquid and cut the chicken into serving-size pieces, then serve.