*  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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