| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Grilled |
12 |
Servings |
INGREDIENTS
| 1 |
|
8 1/2 ounces plum sauce or |
|
|
3/4 cup |
|
|
Sweet-and-sour sauce |
| 1/3 |
c |
Hoisin sauce |
| 1/3 |
c |
Soy sauce |
| 3 |
T |
Honey |
| 3 |
T |
Water |
| 1 |
T |
Water |
| 1 |
T |
Sesame seed |
| 2 |
|
Cloves garlic, minced |
| 2 |
t |
Gingerroot, grated or |
| 1/2 |
t |
Ground ginger |
| 1 1/2 |
t |
Oriental chili sauce or |
|
|
Several dashes bottled hot |
|
|
Pepper sauce |
| 1/2 |
t |
Five-spice powder |
| 2 |
|
Broiler-fryer, up to -1/2 |
|
|
up to |
|
|
3-lb |
|
|
Chickens, quartered or |
|
|
Up |
INSTRUCTIONS
For Sesame-Chili Sauce, in a small saucepan combine all of the
ingredients except chicken. Cook over medium heat till bubbly,
stirring frequently. Reduce heat. Cover and simmer for 5 minutes. Set
aside. Rinse chicken; pat dry with paper towels. If desired, remove
skin from chicken and discard. If using quartered chickens, break
wing, hip, and drumstick joints so the bird will lie flat during
cooking. Twist wing tips undr backs. Place chicken, skin side down,
on an uncovered grill directly over MEDIUM coals. Grill for 20
minutes. Turn; grill 15 to 25 minutes more or till tender and no
longer pink. Brush with sauce frequently during the last 10 minutes of
grilling. Transfer chicken to a serving platter. Heat any remaining
sauce either on the grill or stove top. Serve sauce with chicken.
Make-ahead tip: The Sesame-Chili Sauce can be made up to 5 days ahead
and stored, covered, in the refrigerator. Converted by MM_Buster
v2.0l.
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