INGREDIENTS

INSTRUCTIONS

The following two recipes come from Charmaine Solomon's THE COMPLETE ASIAN
COOKBOOK.  I haven't tried either yet but plan to once we finish remodeling
our kitchen.
This method of preparation is particularly suited for chicken drumsticks,
thighs or wings.  If it is not possible to buy selected joints, a whole
chicken can be used. See variation at end of recipe.
Oven temperature: 350 to 375 degrees Cooking Time: 45 minutes to 1 hour
Wash chicken pieces, dry well on paper towels.  In a large shallow dish mix
soy sauce, oil and wine.  Crush garlic to a pulp with salt and add to soy
mixture with ginger and five spice. Mix well. Put chicken joints in
marinade and turn to coat all sides.  Cover and marinate for 1 hour or
more.
Remove chicken from the marinade, put in a roasting pan in one layer and
spoon about 2 Tb of the marinade over. Roast in a moderate oven for 45
minutes to 1 hour or until chicken is brown and crisp, basting every 20
minutes with the marinade.  Serve hot or cold.
Wings need about 45 minutes roasting time, drumsticks from 45-55 minutes
and thighs 1 hour.  Thighs should be roasted skin side uppermost.
Variation:
Make a marinade as above and rub it well all over a 3 1/2 lb roasting
chicken.  Spoon some of the marinade into the cavity of the chicken as
well.  Marinate for 1 hour, then roast as above, turning the chicken first
on one side and then on the other so it is browned all over. Baste
frequently. Finish cooking chicken breast upwards. It should take about 1
hour 45 minutes.  To serve, carve chicken as for red-cooked chicken.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus: If only you knew . . .”