P.F. Chang's Roasted Chicken Cantonese Style

• 4 pounds chicken, whole whole, fresh
• 4 ounces ginger root
• 2 tablespoons chinese five spice powder
• 3 each scallions, spring or green onions whole
• 5 star star anise
• 1 each orange zest peel of an orange
• 3 ounces black bean sauce ground bean sauce
• 3 tablespoons baking soda
• 4 cups water
• 2 tablespoons honey
• 3 tablespoons white vinegar

1. Rinse and clean cavity of chicken.
2. Peel and dice fresh ginger root.
3. Mix together diced ginger, five spice powder, green onion, star anise, ground bean sauce and orange peel.
4. Fill cavity of chicken with mixed ingredients.
5. Then truss the chicken with a skewer.
6. Hang the chicken on hook in refrigerator.
7. "Bath" the chicken with water and baking soda.
8. Brush with honey and vinegar.
9. Hang the chicken in the refrigerator for three days, brushing twice daily with honey and vinegar.
10. Bake at 325F (160C) for 1 1/2 to 2 hours, until 165 to 170 internal degrees F.
11. Cut and serve.

chicken, ginger root, chinese five spice, scallions, anise, orange zest, black bean sauce, baking soda, water, honey, white vinegar

Taken from recipeland.com/recipe/v/pf-changs-roasted-chicken-canto-51885 (may not work)