| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vietnamese |
Main dish, Chicken, Vietnamese, Asian |
4 |
Servings |
INGREDIENTS
|
|
-DXDG05A |
| 1/3 |
c |
Five spice powder |
| 1 |
c |
Sherry |
| 1 |
oz |
Garlic; minced |
| 1 |
oz |
Onion; minced |
| 4 |
ts |
Spiced wine |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground cloves |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
MSG |
| 5 |
tb |
Thin soy sauce |
| 2 |
tb |
Thick soy |
| 1/2 |
ts |
Pepper |
| 1 |
tb |
Oil |
| 1 |
ts |
Sesame oil |
| 1 |
|
Chicken |
| 1 |
ts |
Fresh lemon juice |
| 1 |
ts |
Vinegar |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
FOR SPICED SHERRY
FOR FIVE SPICE CHICKEN
FOR LEMON SAUCE
Ruou Ngu Vi Huong (spiced Sherry) This condiment is the secret to Five
Spice Chicken. To make this combine, 1/3 Cup five spice powder, and 1 Cup
sherry. Mix well and store in a sterilized jar. Ga Nuong Voi Ngu Vi Huong
(five spice chicken) 1. Wash and dry chicken 2. Combine garlic, onion, 2 t
spiced sherry, salt, cloves, MSG, 1 T thin soy, and 1 t thick soy. Rub
inside chicken.
3. Place the chicken in a bowl and pour the remaining sherry and soy over
the chicken. 4. Marinade for 2
hours, basting every 20 minutes. 5. Heat oven to 400F.
6. Place the chicken on a roasting pan grid and bake for 10 minutes, brush
with marinade, reduce the temperature to 350F bake for 45 more minutes,
basting every 15 minutes.
7. Combine oils, and brush on chicken.
6. Cook another 20 minutes or until chicken is done. Serve with lemon
sauce and a green salad.
Lemon sauce: Combine ingredients and mix well. Ladle mixture into
individual bowls.
From the House of Dgeign
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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