Uncle Ming’s Five Spice Chinese Chicken

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Penzeys

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Ingredients

1 5-lb. roasting chicken

2 TB. hoisin sauce (Rachelle likes Koon Chun brand)

1/3 Cup dark soy sauce

1/3 Cup light soy sauce (it’s okay to use just one type of soy if you don’t have both)

1/4 Cup rice wine (mirin)

1 TB. honey

1 tsp. CHINESE FIVE SPICE

1/4 tsp. CAYENNE PEPPER

1/4 tsp. GROUND CUMIN

1 TB. finely minced, fresh peeled ginger root (or 1/2 tsp. POWDERED GINGER)

1 TB. minced fresh garlic (or 1 tsp. MINCED GARLIC)

3 TB. vegetable oil

2 cloves garlic, crushed (or 1/2 tsp. MINCED GARLIC rehydrated in 1 tsp. water)

1/2 lb. pork, finely minced (pork loin, butt or boneless chops)

11/2 TB. light soy sauce

2 Cups chicken broth (or 2 cups water plus 1-2 tsp. CHICKEN SOUP BASE)

1 tsp. honey or granulated sugar

1/4 tsp. WHITE PEPPER (optional)

1/4 tsp. POWDERED GINGER (optional)

1 lb. lobster meat—meat from 2 1-lb. lobsters or 11/2 lbs. lobster tail, cleaned, shelled and cut into 2-inch pieces (may substitute equal parts crab)

2 TB. cornstarch

2 TB. cold water

2 green onions, washed and chopped small (green part only)

1 egg, slightly beaten

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