For my first attempt at Peking Chicken (because why take a chance on a duck the first time at bat?) I chose a simple recipe from the New York Times' recipes site. The result was a juicy, tender chicken, but I just don't think it qualifies as Peking Chicken if you don't have the sauce to go with it. Next time I'll choose a more complex recipe that also includes that gooey, delicious sauce to pour over it after it's carved.
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