Name: Five-Spice Vietnamese Chicken
Ingredients: 1/4 c Scallion; coarsely chopped; 1 Garlic clove; 1 tb Clam juice; 1 1/2 ts Soy sauce; 1 ts Sugar; 1/2 ts Five-spice powder; 1 lb Chicken thighs; skin removed; per Valerie Whittle Submitted By SAM

Whatever we think valuable ought to be acknowledged as received from God. If then all the excellency we have is God’s gift, it is very strange that we do not learn humility when God thus binds us to Himself; but that, on the contrary, we abuse His bounty by making it the occasion of pride. This ingratitude has nevertheless ever prevailed in the world. This then is the reason why [God] reduces to nothing all the boastings of the world.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Meats	Vietnamese	Chicken, Viet, Bbq	4	Servings

INGREDIENTS

1/4	c	Scallion; coarsely chopped
1		Garlic clove
1	tb	Clam juice
1 1/2	ts	Soy sauce
1	ts	Sugar
1/2	ts	Five-spice powder
1	lb	Chicken thighs; skin removed
		per Valerie Whittle Submitted By SAM

INSTRUCTIONS

Notes: VERY Low-Cal! Serve with Grilled Corn on the Cob or rice and salad.
To prepare marinade, in gallon-size sealable plastic bag, combine scal-
lions, garlic, clam juice, soy sauce, sugar and five-spice powder. Add
chicken; seal bag, squeezing out air; turn to coat chicken. Refrigerate at
least 4 hours or overnight, turning bag over occasinally.
Place grill rack 5: from coals.  Prepare grill according to manufac-
turer's directions.
Grill chicken 25-30 minutes, brushing with marinade and turning occa-
sionally, until chicken is cooked through.
Each serving provides: 2 P, 5 C.  Per serving: 126 cal, 4 g pro, 6 g fat, 2
g car, 107 mg sod, 54 mg chol.
WARING <[email protected]> On MON, 06 NOV 1995 105605
GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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