Yield: 1 Servings
|6 tablespoons||Soy sauce|
|3 tablespoons||Hoisin sauce|
|2 tablespoons||Dry white wine|
|1 \N||Green onion; chopped|
|1 tablespoon||Brown sugar|
|1 tablespoon||Finely minced ginger|
|1 teaspoon||Liquid smoke flavoring|
|1 \N||Cooking bag|
|\N \N||1 3 3/4 lb chicken|
|\N \N||Green onions; sliced|
|\N \N||Steamed rice|
Combine first 7 ingredients in cooking bag. Add chicken and seal tightly.
Rotate bag to coat chicken with marinade. Refrigerate at least 3 hours or overnight, turning bag occasionally.
Preheat oven to 350°F. Set bag with chicken on baking sheet. Cut 5 small vents in top of bag. Bake until chicken is tender and brown, about 1 hour 15 minutes. Remove from oven and cool slightly. Open bag and pour juices into bowl. Cut chicken into pieces. Arrange on platter. Pour some of juices over chicken. Garnish with green onions. Serve with rice, passing remaining juices separately.
Bon Appétit October 1992 Sharri Chambers: Royal Oak, Michigan Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998