THE CHINESE COOK BOOK
49
ROAST CHICKEN
燒
SUE雞
GUY
- 2 chickens (about 4 pounds each)
- 2 teaspoonfuls spicery powder
- 2 cups Chinese sauce
- A few drops of sesamum-seed oil
- 2 teaspoonfuls salt
(a) Put the chickens in hot, not boiling, water for 2 minutes and then add the spicery powder, sauce, oil, and salt. Leave the chickens in for 20 minutes. Be sure every bit of chicken is dipped into it.
(b) Place the chickens as shown in the diagram, having first started the fire, that the wall is hot. Roast for 1 hour.
A hot fire is necessary before the chickens are put into the stove; after the chickens are in, the fire must be kept low. There must be no smoke.
