1 (3 to 4-lb.) roasting chicken, giblets removed
3 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
½ teaspoon Chinese five-spice powder
½ teaspoon white pepper
2 cloves garlic, crushed
1 rib celery, finely chopped
1 small onion, finely chopped
1 carrot, finely chopped
3 cloves garlic, minced
Vegetable cooking spray
Rinse chicken inside and out; pat dry with paper towels.
Starting at neck opening, separate the skin and flesh with your fingers, being careful not to tear skin.
Work your fingers over each side of breast and thigh areas to loosen skin.
Combine soy sauce, wine, five-spice powder and pepper.
Rub ¾ of mixture over chicken flesh under the skin and over outside of chicken.
Reserve remaining marinade.
Place garlic under breast skin.
Cover chicken and refrigerate for at least 2 hours or overnight.
Remove chicken from refrigerator.
Combine celery, onion, carrot, garlic and reserved marinade; toss to coat evenly.
Spoon stuffing into chicken cavity.
Spray an 8-inch square baking dish with vegetable cooking spray.
Place chicken, breast side up, in dish.
Cook according to your Advantium model's cooking settings or until done.
Baste twice with Glaze during last 5 minutes of cooking time.
Glaze In a small bowl, combine 1½ tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon honey and 1 teaspoon sesame oil.
Hoisin sauce lends a sweet spicy flavor to many Chinese dishes. It is made from soybeans, garlic, chili peppers and a variety of spices. You will find it in oriental markets and many large supermarkets.