Chinese Cook Book

RoastChicken

SUEGUY

2 chickens (about 4 pounds each)

2 teaspoonfuls spicery powder

2 cups Chinesesauce

Afewdropsofsesamum-seedoil

2 teaspoonfuls salt

(a) Put the chickens in hot, not boiling,
waterfor 2 minutesandthenaddthespicery
powder, sauce,oil,andsalt. Leavethechick-
ens infor 20 minutes. Be sure every bitof
chickenis dippedintoit.
(b) Placethechickensasshowninthedia-
gram,havingfirststartedthefire,that thewall
ishot. Roastfor 1 hour.

Ahotfireis necessarybefore the chickens

areputintothestove;afterthechickensarein,
thefiremustbekeptlow. Theremustbeno
smoke.