| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry, Foreign |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Plums for babies,canned pureed |
| 3 |
tb |
Dry white wine |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Firmly packed brown sugar |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Finely chopped green onion, including tops |
| 1/2 |
ts |
Chinese five spice OR |
| 1/2 |
ts |
Ground allspice |
| 6 |
|
Chicken legs,thighs attached skin and fat pulled off |
|
|
Fresh cilantro sprigs |
INSTRUCTIONS
Nearly 50 years ago, during the food shortages of World War II, SUNSET
MAGAZINE deplored the use of canned baby food (always, apparently, in good
supply) as a substitute for scarcer products. Now after half a century, we
turn to baby food once again, this time to recommend it as a principle
ingredient in Maureen W. Valentine's Oriental Plum-Glazed Chicken.
Why baby-food plums? They're already pureed, saving preparation time, and
they're available all year.
======================================================= ============== ====
Mix together plums, wine, soy, sugar, lemon juice, onion, and five spice.
Rinse chicken and pat dry. Arrange legs in a 10x15" pan. Brush with plum
sauce. Bake, uncovered, in a 375'F. oven for 25 minutes. Turn chicken
pieces over, brush with remaining plum sauce, and continue to bake until
meat at thigh bone is no longer pink (cut to test), 20-25 minutes longer.
Baste with pan juices during last 10 minutes of baking.
Lift Chicken onto a platter and garnish with cilantro. Skim fat from pan
juices; add 1/4 cup water to pan and stir over high heat just until
boiling. Serve juices with chicken.
Per serving: 241 calories; 35 grams protein; 6.6 grams fat; (1.7 grams
saturated fat); 7.3 grams carbohydrates; 495 milligrams sodium; 138
milligrams cholesterol.
~ Maureen W. Valentine, Seattle, Washington
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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