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Garlic And Ginger Chicken Baked In A Clay Pot

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CATEGORY CUISINE TAG YIELD
Meats Chinese Ceideburg 2, Chicken, Chinese 4 Servings

INGREDIENTS

4 lb Frying chicken
2 Garlic cloves, minced
1 Knob fresh ginger, grated
Salt and pepper, to taste
2 t Asian sesame oil

INSTRUCTIONS

I highly recommend the romertopf type clay pots.  Especially for
chicken. I've done several chicken recipes in mine and they all came
out extremely savory and done to perfection.  There's a unique, rich
flavor that seems to typify food cooked in this way.  Haven't tried
this one yet, but it's high on the list.  The ingredients are Asian,
the technique Western. The result, I imagine, is delectable.  It's a
very simple recipe. At least the first time I'd resist any temptation
to embellish it. Well, maybe a few fermented black beans...  ;-}  Rinse
the chicken inside and out and pat dry.  Work your fingers  under the
skin of the chicken, carefully loosening skin from flesh  across the
breast and legs.  Mix together the garlic, ginger, salt and pepper; rub
evenly under the  skin.  Brush the chicken with sesame oil.  Soak a
2-quart unglazed clay cooking pot in cold water to cover for 10
minutes.  Drain and place the chicken breast-up in the pot.  Cover and
place in a cold oven; turn the thermostat to 475F and roast for 1
hour.  Remove pot from oven and place on a towel.  Put lid on another
towel.  (The hot clay will break if placed on a cold surface).
Transfer  chicken to a heated serving platter and drizzle with some of
the  juices left in the pot.  Serves 4.  PER SERVING:  515 calories, 76
g protein, 1 g carbohydrate, 21 g fat  (5 g (5 g saturated), 229 mg
cholesterol, 194 mg sodium, 0 g fiber.  Andrew Schloss, San Francisco
Chronicle, 11/23/92.  Posted by Stephen Ceideberg; December 2 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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