Ginger Chicken in the Clay Pot Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry

Ginger Chicken in the Clay Pot

3-4 pound fryer
1/2 cup best quality soy sauce
1 teaspoon sugar
3-4 tablespoons minced fresh ginger root
2 tablespoons sweet sherry or orange juice
2-3 garlic cloves, minced
1/4 teaspoon freshly ground white pepper
snipped cilantro, for garnish

Put about 2 inches of water in the lid of the clay pot and let it stand while you prepare the chicken. Take a chopstick or a plastic spatula handle and run it under the skin of the chicken. Loosen the entire skin including the drumsticks. Mix the soy sauce,sugar, ginger, sherry, garlic and pepper together and spoon it under the skin and massage them to all areas of the chicken under the skin. Sprinkle with paprika and snip on a little cilantro. Drain the water from the lid and place lid on the pot. Microwave on high 25 minutes. Internal temperature of the chicken should read 170-175 degrees.

Recipe created 2001-02-20.

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