Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        Frying chicken (or chicken
                        SAUCE:
   1      large         Piece dried orange or
   3      large         Slices ginger root
                        -tangerine peel
   3      tablespoons   Hoisin sauce
     1/3  cup           Dry sherry
   2      tablespoons   Dark soy sauce
     1/2  cup           Peanut oil
   3                    Whole star anise
   3 1/2  cups          Boiling water
   2      large         Lumps rock sugar
                        Cornstarch paste
   1      teaspoon      5-spice powder
                        Flower roll for garnish
   3                    Green onions -- quartered
                        Parsley or watercress for

Preparation:

Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove chicken neck, heart, gizzard and liver (use in stock pot). Wash chicken and chop into large chunks. Mix sauce ingredients. Browning: Add peanut oil to moderately hot wok. When oil is hot, brown chicken pieces; remove pieces from oil with strainer and drain over bowl. Slow-cooking: Remove all oil from wok; heat to moderate. Add peel, sherry, and sauce (remixed first); add boiling water. Bring to simmer. Add chicken pieces. Cover and simmer for 1 hour or until chicken is tender but still adhering to bones. When tender, remove pieces from sauce. Transfer 1 cup of sauce, less the spices, to a saucepan; thicken with cornstarch paste to a light gravy. Arrange chicken pieces on large serving platter to resemble the shape of a chicken. Place bunch of parsley or watercress at the tail, a flower roll at the head with a piece of star anise for a beak. Pour sauce over chicken when ready to serve.