Chinese Style Chicken(Dupree)

* Exported from MasterCook *

Chinese Style Chicken (Dupree)

Recipe By : Nathalie Dupree, Cooks, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon coriander seeds
1 tablespoon Szechuan peppercorns
1 tablespoon sesame seeds
1 teaspoon ground ginger
1 teaspoon Chinese five-spice powder
1 teaspoon ground mustard
2 green onions -- chopped
2 garlic cloves -- chopped
1 tablespoon fresh ginger root -- chopped
1 tablespoon honey
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
3 1/2 pounds chicken -- rinsed and patted
dry
2 cups chicken stock
1 pound pasta, preferably vermicelli

Preheat oven to 400 degrees. In a food processor or blender combine coriander
seeds, Szechuan peppercorns, sesame seeds, ground ginger, five-spice powder,
ground mustard, green onions, garlic and fresh ginger. Process until coarsely
chopped. Add honey, vinegar and soy sauce and mix until just combined. Rub
paste over chicken and place in a roasting pan. Pour chicken stock around
chicken and bake until golden and a meat thermometer inserted in thigh
registers 180 degrees, about 1 hour.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook
according to package directions, just until al dente. Drain and place in a
warmed large serving bowl. Transfer roasted chicken to a cutting board or
platter. Skim some fat from pan juices, then scrape the pan with a wooden
spoon to release any browned bits from bottom and sides. Pour pan juices over
pasta, toss well, and serve with carved chicken.

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