| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Japanese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
DARK RUM |
| 3/4 |
c |
VEGETABLE OIL |
| 1/4 |
c |
Japanese soy sauce |
| 3/4 |
c |
OLIVE OIL |
| 3 |
lb |
FRYER,CHICKEN CUT INTO |
|
|
EIGHT PIECES |
| 1 |
|
8 WEDGES LIME |
|
|
HOT PEPPER SAUCE |
| 1 |
c |
FLOUR |
| 1/4 |
c |
LIME JUICE |
|
|
SALT AND PEPPER TO TASTE |
INSTRUCTIONS
PHILLY.INQUIRER
BOIL THE ALCOHOL OFF THE RUM AND MIX WITH SOY SAUCE AND LIME JUICE.POUR
OVER CHICKEN AND TOSS WELL.MARINATE UNDER REFRIGERATION FOR ONE HOUR.PAT D
AND DREDGE IN THE FLOUR SEASONED WITH SALT AND PEPPER.SHAKE OFF EXCESS. IN
A HEAVY 10" TEN INCH SKILLET,HEAT THE OILS UNTIL A THIN HAZE FORMS ACROSS
THE SURFACE.ADD A BATCH OF THE CHICKEN,COVER AND FRY FOR 7 TO 8
MINUTES,UNTIL RICHLY BROWNED ON ONE SIDE,CHECKING TO MAKE SURE IT DOES NOT
BURN.TURN,COVER AND FRY THE OTHER SIDE.HOLD IN A WARM OVEN UNTIL ALL THE
CHICKEN HAS BEEN FRIED.SERVE WITH LIME WEDGES AND HOT PEPPER SAUCE.MAKES
FOUR SERVINGS.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Famous last words: I’ll get right with God later”