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Roasted Chicken, Chinese-style


Roasted Chicken, Chinese-style
3 to 4 pieces dried tangerine peel, soaked for fifteen minutes, reserve the liquid, then mince them
3 slices fresh ginger, slivered
2 cloves fresh garlic, slivered
1 Tablespoon hoisin sauce
1 tablespoon yellow or grinding bean sauce
3 Tablespoons thin soy sauce
1 Tablespoon Maotai or another strong liquor
1 whole three-pound chicken, cleaned and dried
1. In a large pot, mix tangerine peel, ginger, garlic, hoisin and ground bean sauces, soy sauce, and the Maotai. The add the chicken and bring to the boil, and keep turning the chicken about a minute or two per side, until no sauce remains in the pan; about three to five minutes.
2. Preheat oven to 425 degrees F, Line a roasting pan with aluminum foil and put the chicken on a rack in this pan, and cook five minutes on each side, before reducing the heat to 350 degrees F. Roast it twenty minutes per side.
3. Remove the chicken, and first cut in half, then chop each side into about twelve pieces before serving.

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