| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Microwave, Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Whole chicken |
| 1/4 |
c |
Soy sauce |
| 1/3 |
c |
Honey |
| 1/3 |
c |
Dry sherry |
| 1 |
tb |
Cornstarch |
|
|
Microwave cooking bag |
INSTRUCTIONS
1. Into the cooking bag, place soy sauce, honey and sherry. Add whole
chicken to bag and tie securely. Place the bag into a 2-quart oblong glass
baking dish. Refrigerate for 2 hours, turn the bag 2-3 times to allow
marinade to reach all surfaces of the chicken. 2. When ready to microwave,
cut a slit in the bag near the closure. If you are using a temperature
probe, insert through the slit into the thickest part of the thigh. Avoid
touching the bone. 3. Microwave at medium high until temperature reaches
190 degrees, or about 20 minutes. Temperature varies so check after about
17 minutes. Remove chicken from microwave. 4. Prepare the sauce. Into a
1-quart glass measuring cup stir together 2 tablespoons water and 1
tablespoon cornstarch. Cut off one corner of the cooking bag and drain the
juices into the measuring cup with the cornstarch and water. Microwave on
high power for 2 minutes, stirring after one minute. Sauce should be thick
and clear. 5. Chicken should stand in bag for 10 minutes; remove bag
carefully, and place chicken on serving platter. Pour sauce over chicken
and serve immediately.
Recipe By : Jo Anne Merrill
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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