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Chinese Roast Chicken with Gravy

Reviewed: Sep. 27, 2003
Wonderful! Now one of my favorites. The lovely smell lingers for a couple days in the house so if you do not like that, beware! Make sure and use a nonstick pan and I added water to the pan as the burning (carmelizing) soy sauce made me uneasy. Just adjust the water added to the chicken stock at the end, but even if there is too much water in the pan, you can just boil it off anyway.
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