| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Chicken |
8 |
Servings |
INGREDIENTS
|
|
Marinade: |
| 2 |
lg |
Garlic cloves |
| 1 |
|
Inch slice fresh ginger, peeled |
| 6 |
lg |
Green onions (3 oz total) |
|
|
Grated peel of 1 lemon |
| 3 |
tb |
Hoisin sauce |
| 3 |
tb |
Honey |
| 3 |
tb |
Catsup |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
White rice vinegar |
| 1/2 |
ts |
Salt |
|
|
Freshly ground pepper |
| 3 |
lb |
Chickens, cut into serving pieces |
INSTRUCTIONS
For marinade: Mince garlic, ginger, onions, and lemon peel. Add remaining
ingredients and mix well.
Pour equal amount of marinade into 2 large plastic storage bags. Transfer
chicken pieces to bags and seal tightly. Let marinate at room temperature
for 3 hours or refrigerate overnight (bring to room temperature before
cooking).
Position rack in center of oven and preheat to 450 F. Line broiler pan or
roasting pan with heavy-duty foil. Arrange chicken in pan in single layer,
skin side down. Brush with marinade, coating well. Bake 20 minutes. Turn
chicken over and baste generously with marinade. Continue baking until
glazed and nicely browned, about 20 minutes. Bast chicken with any glaze
remaining in bottom of pan, arrange on platter and serve immediately.
From Bon Appetite
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”