Title: Chinese-Jewish Chicken
Categories: Poultry
Yield: 4 Servings

1 Roasting chicken

--------------------------------MASTER SAUCE--------------------------------
Equal parts water and soy
-sauce with garlic; ginger,
-and spring onions added

From: elayne@usa.pipeline.com (Elayne Cohen)

Date: Wed, 17 Jul 1996 22:19:03 GMT
In large pot, cover chicken 3/4 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, http://www.erols.com/hosey.