Honey Vinegar Glaze

Honey Vinegar Glaze

Ingredients:
2 tablespoons honey
3 tablespoons white vinegar

Directions:
1. Dissolve the baking soda in 4 cups water. Place the chicken in a large bowl
and pour the mixture over and inside the chicken, then rinse and pat dry, inside
and out.
2. Combine the diced ginger, five-spice powder, green onions, star anise, black
bean sauce, and orange zest and stuff the cavity of the chicken. Tie the legs
together with kitchen string. This will “truss” the opening and keep the stuffing
inside.
3. Make room in your refrigerator so that the chicken can be stood upright on its
neck cavity and air-dried for 3 days. Stand the chicken up by placing it, neck-
side-down, in a high-sided bowl. Or, if you have wire shelving in your
refrigerator, tie a loop of string around the trussed legs and suspend the chicken
over a plate to catch drips.
4. To glaze the chicken, mix the honey and vinegar, and with a pastry brush, baste
the chicken twice a day for 3 days with the sauce.
5. Preheat the oven to 350°F.
6. Roast the chicken for 11/ to 2 hours—the juices should run clear and the
2
internal temperature should reach 170°F. Carve and serve.
Serves 4
AT-HOME COST: $6.50
Black bean sauce is a highly concentrated paste of beans, garlic, soy, and other
ingredients. It’s used as a flavor enhancer and is often added to sweet and
buttery ingredients for balance.
shrimp dumplings
MADE FRESH BY HAND, HERE SERVED STEAMED. YOU CAN ALSO PANFRY THEM.
Dipping Sauce