| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Sauce |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Scallion stalks |
| 2 |
|
Cloves garlic |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger root |
| 1 |
c |
Soy sauce |
| 2 |
tb |
Sherry |
| 1 |
tb |
Honey |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. Cut scallion stalks in 1/2-inch lengths; mince the garlic and ginger
root. Then combine with remaining ingredients, blending well.
2. Rub mixture over chicken inside and out. Let stand 1 hour, turning bird
occasionally. Drain, reserving marinade for basting. Then roast.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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