Chinese-jewish Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Roasting chicken | |
| Equal parts water and soy | ||
| sauce with garlic | ||
| ginger | ||
| and spring onions added |
INSTRUCTIONS
From: elayne@usa.pipeline.com (Elayne Cohen) Date: Wed, 17 Jul 1996 22:19:03 GMT In large pot, cover chicken 3/4 to all the way with sauce. Boil chicken for 20 to 30 minutes, turning the chicken over halfway through the time. Chicken then is removed from pot -- it will be golden color. Place chicken, breast down, on roaster in preheated very hot oven, 475-500F. Roast until done, turning chicken to breast side up halfway through. Cooking time will vary with weight of chicken. Total cooking time is around an hour for a 2-3 lb roaster. Chicken is done when juices run clear. Chicken will have very crisp skin, and will be very moist inside, from the two cooking modes. Sometimes, in the summer when I don't want the oven heat, I put the chicken, cut into two split halves, on the grill instead of the oven. Carve as a roast chicken, and use plum sauce as a dip. (We usually serve this chicken with rice and stir fried broccoli.) Master sauce: Simmer at length to combine flavors. Can be frozen, reboiled, skimmed, etc. I have a sauce that is a half-dozen years old at present - I add more garlic, ginger, onions, soy sauce, to replenish as needed. JEWISH-FOOD digest 263 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 722
Calories From Fat: 477
Total Fat: 52.9g
Cholesterol: 243.8mg
Sodium: 227.2mg
Potassium: 656.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 57.3g