CHINESE-JEWISH CHICKEN

"This chicken has a very crisp skin, and will be very moist inside, from the two cooking modes. Sometimes, in the summer when I don't want the oven heat, I put the chicken, cut into two split halves, on the grill instead of the oven."

1 roasting chicken
Master Sauce (recipe follows)
Plum sauce (for serving)

In large pot, cover chicken 3/4 to all the way with the prepared Master Sauce. Boil chicken for 20 to 30 minutes, turning the chicken over halfway through the time.

Chicken then is removed from pot - it will be golden color. Place chicken, breast down, in a roasting pan.

Roast in a preheated very hot oven (475 to 500 degrees F) until done, turning chicken to breast side up halfway through. Cooking time will vary with weight of chicken. Total cooking time is around an hour for a 2 to 3 lb roasting chicken. Chicken is done when juices run clear.

Carve as a roast chicken, and use plum sauce as a dip.

MASTER SAUCE

Equal parts water and soy sauce
Garlic, fresh ginger, and spring onions

Combine ingredients for the Master Sauce and simmer at length to combine flavors.

"The Master Sauce can be frozen, reboiled, skimmed, etc. I have a sauce that is a half-dozen years old at present - I add more garlic, ginger, onions, soy sauce, to replenish as needed."

SERVING SUGGESTION:
We usually serve this chicken with rice and stir fried broccoli.

Adapted from source: E. Roy Weintraub