Recipe - Five-Spice Vietnamese Chicken

One fourth cup Scallion; coarsely chopped
1 Garlic clove
1 tablespoon Clam juice
1 One half teaspoon Soy sauce
1 teaspoon Sugar
One half teaspoon Fivespice powder
1 pound Chicken thighs; skin removed

Notes: VERY LowCal! Serve with Grilled Corn on the Cob or rice and salad.

To prepare marinade, in gallonsize sealable plastic bag, combine scal
lions, garlic, clam juice, soy sauce, sugar and fivespice powder. Add
chicken; seal bag, squeezing out air; turn to coat chicken. Refrigerate at
least 4 hours or overnight, turning bag over occasinally.

Place grill rack 5: from coals. Prepare grill according to manufac
turer's directions.

Grill chicken 2530 minutes, brushing with marinade and turning occa
sionally, until chicken is cooked through.

Each serving provides: 2 P, 5 C. Per serving: 126 cal, 4 g pro, 6 g fat, 2
g car, 107 mg sod, 54 mg chol.

per Valerie Whittle Submitted By SAM
WARING SAM.WARING@3829112.IMA.INFOMAIL.COM On MON, 06 NOV 1995 105605
GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini