- 1 T. flour
- 1 frying chicken (3-4 pounds)
- 1 1/2 tsp. salt
- 1 tsp. ground ginger
- 1/2 tsp Chinese five-spice powder
- 3 green onions, cut into 3-inch pieces
- 3 T. hoisin sauce
- 3 T. honey
- 2 T. dry sherry
- 1/2 tsp. freshly ground black pepper
Put the flour in a large (14- by 20-inch) oven bag and shake well. Leave the flour in bag to protect it against bursting and set aside.
Wash the chicken and pat it dry. Combine 1/2 teaspoon of the salt, the ginger and the five-spice powder; mix well. Rub the mixture into the cavity of the chicken and place the green onions inside the cavity.
Combine the hoisin sauce, honey, sherry, remaining salt and the pepper; rub all over the outside of the chicken. Place the chicken in the bag, pour in any remaining sauce. Place the bag in a baking dish at least 2 inches deep. Close the bag with the nylon tie packed in carton of bags; cut six 1/2-inch slits in the top of bag. If possible, refrigerate for at least 4 hours before baking to allow the chicken to marinate.
Heat the oven to 350 degrees. Bake the chicken until the legs can be easily pulled away from the sides, about 1 hour.
Remove the chicken from the oven and allow it to stand for 10 minutes. Carefully cut the bag open using scissors. Remove the chicken from the bag, and pour the cooking liquid into a medium bowl. Place the bowl in the freezer until the fat congeals on top and remove it. When the chicken is cool enough to handle safely, cut off the wings and legs. Cut down the center of the chicken lengthwise and cut each half, crosswise, right through the bone, into many pieces.
To serve, place all of the chicken pieces on a serving platter. Pour the defatted liquid over the top.
- Yields: 6 servings
- Preparation Time: 5 hours