Tangerine Peel Marinade For Roast Chickn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Sauce | 4 | Servings | |
INGREDIENTS
| 1 | Piece tangerine peel | |
| 1 | Clove garlic | |
| 1 1/2 | c | Stock |
| 1/2 | c | Soy sauce |
| 1 | T | Sugar |
| 1 | t | Salt |
| 1 | ds | Pepper |
| 3 | Sesame oil, more or less |
INSTRUCTIONS
Soak tangerine peel; then mince, along with garlic clove. Place in a deep bowl. Heat stock and add with remaining ingredients, blending well. Add chicken; let stand 2 hours, turning 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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Nutrition (calculated from recipe ingredients)
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Calories: 140
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 5.6mg
Sodium: 2377.7mg
Potassium: 345.1mg
Carbohydrates: 25g
Fiber: 1.2g
Sugar: 16.9g
Protein: 4.8g