Beggar Chicken

Five-spice powder is a Chinese seasoning made up of ground star anise, Szechwan pepper, fennel seeds, cinnamon and cloves, and is obtainable at Oriental food stores. You can substitute anise seed, pulverized with a mortar and pestle.
To serve 3 or 4

4 lb. chicken, cut into serving piecesarrowroot mixed with a little water blanched almonds and sesame seeds (optional)

Marinade
1 tsp. sesame-seed oil
1 tbsp. dry sherry
1/4 tSp. five-spice powder
1/4 tSp. white pepper
1 garlic clove, crushed
1/4 CUP soy sauce
1 tsp. grated fresh ginger root

In a nonmetal bowl, combine the ingredients for the marinade. Mix well and marinate the chicken pieces for at least half a day, turning frequently. (Do not add any salt-there is enough in any good soy sauce.)

When you are ready to cook the chicken, presoak a clay pot, top and bottom, in water for 15 minutes. Add the chicken and the marinade to the pot. Place the covered pot in a cold oven. Set the oven temperature to 450 degrees. Cook for 45 minutes after the oven reaches 450 F.

Remove the pot from the oven, uncover and pour off the liquid into a saucepan. Return the pot to the oven, uncovered, for a further 10 minutes of cooking to brown the chicken. Meanwhile, bring the liquid in the saucepan to a simmer and thicken with arrowroot.

Serve the chicken with rice, liberally drenched with the sauce. For a Chinese touch, sprinkle the chicken with al- monds and sesame seeds.