6 tbsp. soy sauce
3 tbsp. hoisin sauce
2 tbsp. dry white wine
1 green onion, chopped
1 tbsp. brown sugar
1 tbsp. finely minced ginger
1 tsp. Liquid Smoke flavor
1 cooking bag
3-3/4 lb. chicken
Green onion, sliced
Steamed rice

Combine 1st 7 ingredients in cooking bag. Add chicken and seal tightly. Rotate bag to coat chicken with marinade. Refrigerate at least 3 hours or overnight, turning occasionally.

Preheat oven to 350 degrees. Set bag with chicken in baking sheet or roaster. Cut 5 small vents in top of bag. Bake until chicken is tender and brown, about 1 hour 15 minutes. Remove from oven and cool slightly. Open bag and pour juices into boil. Cut chicken into pieces. Arrange on platter. Pour some juices over chicken. Garnish with green onions. Serve with rice, passing remaining juices separately.