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P.F. Chang's Roasted Chicken Cantonese Style
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Source: WXIA 11, Atlanta - 12/1/00 - from P.F. Chang's
| 1 (4 pound) | whole fresh chicken |
| 4 ounces | ginger root |
| 2 tablespoons | five spice powder |
| 3 | green onions, (whole) |
| 5 star anise | |
| 3 ounces | ground bena sauce |
| 1 | orange peel |
| Chicken Bath | |
| 3 tablespoons | baking soda |
| 4 cups | water |
| Glaze | |
| 2 tablespoons | honey |
| 3 tablespoons | white vinegar |
Rinse and clean cavity of chicken.
Peel and dice fresh ginger root.
Mix together diced ginger, five spice powder, green onion, star anise, ground bean sauce and orange peel.
Fill cavity of chicken with mixed ingredients. Then truss the chicken with a skewer.
Hang the chicken on hook in refrigerator.
"Bath" the chicken with water and baking soda.
Brush with honey and vinegar.
Hang the chicken in the refrigerator for three days, brushing twice daily with honey and vinegar.
Bake at 325 degrees F for 1 1/2 to 2 hours, until 165 to 170 internal degrees F.
Cut and serve.
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