Yield: 4 Servings
|2 pounds||Chicken pieces; skinned with visable fat removed|
|1 tablespoon||Prepared mustard|
|1 teaspoon||Soy sauce|
|1 teaspoon||Grated ginger|
|3 tablespoons||Currant jelly|
|1 tablespoon||Worcestshire sauce|
|1 cup||Orange juice|
|1 tablespoon||Vinegar (add later)|
|\N \N||Salt and pepper to taste|
submitted by: rayna@...
A good recipe for chicken which I've made lots of times. Comes from the Edmonds cookbook - the treasured cookbook for all of New Zealand. I would love to know how America likes it. Please drop me a line and let me know.
Best wishes from Rayna in New Zealand - next Sunday, I'll be in Detroit for my daughter's wedding and away for three weeks! Heat oil in large fry pan. Add chicken pieces and cook until golden on both sides. Remove chicken and drain oil from pan. In a bowl, combine mustard, soy sauce, ginger, red currant jelly, Worcestshire sauce, and orange juice.
Add to pan and bring to a boil, stirring ocassionally. Return chicken to pan. Cover, reduce heat, and simmer for 20 minutes or till juices run clear, stir in vinegar. Season with salt and pepper to taste.
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 2 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .