ROASTED CANTONESE CHICKEN
P. F. Chang's China Bistro Copycat Recipe
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
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.