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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This chicken comes out very tender. Not sure where the recipe came from. I think it was probably an email. Ingredients:
1 1/2 kg whole chickens, cut into sections |
cornstarch, for thickening |
1 teaspoon sesame oil |
1 tablespoon dry sherry |
1/4 teaspoon chinese five spice powder |
1/4 teaspoon white pepper |
1 pressed garlic clove |
1/4 cup soy sauce |
1 teaspoon grated fresh gingerroot |
Directions:
1. In a non-metal bowl, combine the ingredients for the marinade, mix well, and marinate the pieces of chicken for at least half a day, turning frequently.
2. When ready to cook, presoak pot, top and bottom, in water for 15 minutes.
3. Add the chicken and the marinade to the pot.
4. Place covered pot in a cold oven.
5. Set temperature to 450 degrees F.
6. Cook 45 minutes.
7. Ten minutes before end of cooking time, remove the pot and pour off the liquid into a saucepan.
8. Return the pot to the oven, uncovered, for the final 10 minutes of cooking.
9. Meanwhile, bring the liquid in saucepan to a boil and thicken with cornstarch.
10. Serve with rice, liberally drenched with the sauce.
11. For an optional Chinese touch, sprinkle the chicken with almonds and sesame seeds.
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