| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sichuan |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Rice vinegar |
| 2 |
tb |
Honey |
| 2 |
tb |
Sherry |
| 1 |
tb |
Garlic; minced |
| 1 |
tb |
Ginger root; minced |
| 1 |
ts |
Ground sichuan peppercorns |
INSTRUCTIONS
In a bowl large enough to hold the chicken mix all ingredients except the
chicken. Place chicken in the bowl turning several times so the whole bird
has been covered by the sauce. Cover the bowl and marinade for 1-4 hours in
the refrigerator, turning several times. Preheat oven to 425 degrees.
Remove chicken from the marinade and remove most of the pieces of ginger
and garlic that are sticking to the bird. The marinade will stick to the
pan so coat first with nonstick spray. Place the chicken breast side up.
Roast for 20 mins. then reduce temperature to 350 degree. When the skin
starts to crisp brush with marinade every 20 mins. If skin is getting to
dark tent with foil. Cook until juices run clear. Let sit for 15 mins.
before removing skin and carving.
NOTES : white wine vinegar can replace rice vinegar
Recipe by: Wholehearted Cooking-Terry Joyce Blonder
Posted to MC-Recipe Digest V1 #868 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Oct 26, 1997
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