| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chicken, Ethnic |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Brown sugar |
| 3 |
T |
Dry sherry |
| 2 |
T |
Soy sauce |
| 1 |
t |
Ginger, minced |
| 1 |
t |
Garlic, minced |
| 1/4 |
t |
Chinese five-spice powder |
| 4 |
|
Chicken thighs, skinned |
| 1 |
t |
Cornstarch |
| 1 |
T |
Cold water |
| 2 |
|
Green onions, sliced thin |
INSTRUCTIONS
In shallow 1 1/2 quart microwaveproof dish,combine first 6
ingredients. Add chicken and turn to coat. Cover and microwave on HIGH
10 minutes, turning chicken halfway through. Transfer chicken to
platter. Dissolve cornstarch in cold water and stir into pan juices,
Microwave uncovered on HIGH 1 1/2 minutes more. Stir and pour over
chicken. Garnish with green onions. Serve with wild and white rice and
steamed watercress.
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