P.F. Chang's China Bistro, Inc.'s 40-plus restaurant chain, operating in 19 states, owes much of its success to founder Paul Fleming's unique idea of pairing oriental cuisine with American-style service. At the outset, when he opened the first of the restaurants in Scottsdale, Arizona, Fleming broke with the traditional Chinese restaurant format. With his collaborator, chef Philip Chiang, he devised a comparatively limited menu that featured far fewer dishes than the menus of typical, full-service, Chinese restaurants. Incorporating an American steak house dining style and a formidable selection of wines and cheeses, P.F. Chang's offers such additional oriental restaurant anomalies as espresso and cappuccino. Although P.F. Chang's China Bistros are stylish in decor, displaying motifs from the Ming and T'ang Dynasties and hand-painted murals, the dishes are moderately priced, partly because one of Fleming's aims was to provide high quality but affordable Chinese food for "the masses."




Roasted Cantonese Chicken

P. F. Chang's China Bistro Copycat Recipe

Serves 4-6

1 (4 lb) 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

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.

"Bath" the chicken with water and baking soda. Brush with honey and vinegar.

Store the chicken in the refrigerator for three days, brushing twice daily with honey and vinegar.

Bake at 325 degrees for 1 1/2 to 2 hours, until 165 to 170 internal degrees.

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