Chinese-jewish chicken

Yield: 4 Servings

Measure Ingredient
1 \N Roasting chicken
\N \N Equal parts water and soy sauce with garlic; ginger, and spring onions added


From: elayne@... (Elayne Cohen) Date: Wed, 17 Jul 1996 22:19:03 GMT In large pot, cover chicken ¾ to all the way with sauce. Boil chicken for 20 to 30 minutes, turning the chicken over halfway through the time.

Chicken then is removed from pot -- it will be golden color. Place chicken, breast down, on roaster in preheated very hot oven, 475-500F.

Roast until done, turning chicken to breast side up halfway through.

Cooking time will vary with weight of chicken. Total cooking time is around an hour for a 2-3 lb roaster. Chicken is done when juices run clear.

Chicken will have very crisp skin, and will be very moist inside, from the two cooking modes. Sometimes, in the summer when I don't want the oven heat, I put the chicken, cut into two split halves, on the grill instead of the oven. Carve as a roast chicken, and use plum sauce as a dip.

(We usually serve this chicken with rice and stir fried broccoli.) Master sauce: Simmer at length to combine flavors. Can be frozen, reboiled, skimmed, etc. I have a sauce that is a half-dozen years old at present - I add more garlic, ginger, onions, soy sauce, to replenish as needed.

JEWISH-FOOD digest 263

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes