Yield: 1 Servings
|2 tablespoons||Oil with a few drops of sesame oil toward end of cooking time|
|½ cup||Lite soy sauce|
|½ cup||Any fruit juice (or water, or broth if you prefer)|
Place in a large wok, and cover. Cook covered on the highest heat possible, but to avoid burning the chicken skin, turn a ¼ turn every 5-10 minutes for an hour. This makes the juiciest chicken I've ever had and is very flavorful.
Posted to JEWISH-FOOD digest V96 #65 Date: Mon, 28 Oct 1996 11:16:00 -0500 (est) From: "McVety, Carol" <McVetyCL@...>