Recipe - Chinese-Jewish Chicken

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 Three fourths 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, 475500F.
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 23 pound 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 halfdozen years old at
present I add more garlic, ginger, onions, soy sauce, to replenish as
needed.

JEWISHFOOD digest 263

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