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 flavoring
1 cooking bag
1 (3 3/4 lb.) chicken
Green onions, sliced
Steamed rice

Combine first 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 bag occasionally.

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