Hi Nancy,
Linda of Michigan asked for the recipe for peking chicken in 21st Aug newsletter.

Peking Chicken

Pour water in a pot enough to cover one or two chickens. (I normally cook two and freeze one for the next week) Add 1 tbsp star aniseed, 1 tbsp 5 spice powder (alternately, can use mixed spices), 2tbsp dark soya sauces, 1 tbsp light soya sauces and salt to taste stir to combine. If the flavours are too strong for you, you can alter them according to taste.

Boil the combined ingredient before lowering chicken into the pot to boil for another 45 minutes. Let the chicken soak for another 15 min. Then let it drip dry on a metal rack.

When chicken is reasonably dry, deep fry the chicken, then debone it and scred the flesh into pieces, Take out a piece of "popiah" skin ( I think you call them samosa skin over there?), spread hoisin sauce over it, top it with the screded chicken and roll it up.

Instead of spreading, you can just dip the roll ups into a bowl of hoisin sauce before you eat them. Hope that helps.

Mom2Two from Malaysia

http://www.nancyskitchen.com