For chicken or meat, same method:
1 cut up chicken or 1 rost (I like to use short chuck/minute steak roast).
Packet of onion soup mix, minced garlic or garlic powder,
large jar of Gold’s Cantonese Duck Sauce (or any duck or rib sauce that you like). Cinnamon
Sprinkle the onion soup and garlic over the chicken or meat, followed by the jar of duc sauce and LOTS of cinnamon to cover the sauce. You can also put cut up potatoes in the pan with the meat. Cover tightly and bake at 350 for about an hour, then check to see if a fork goes in an out of the chicken or meat easily (meat takes longer, about two hours). If it is soft, uncover the pan, turn off the heat and let it sit in the turned off oven until the chicken or meat gets browned in the leftover heat. You cannot screw this up, as long as you are certain the meat is soft. The smell in the house is heavenly. Mazel tov on getting married recently.