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Name: Chinese-Jewish Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 Roasting chicken; Equal parts water and soy

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INGREDIENTS

1 Roasting chicken
MASTER SAUCE
Equal parts water and soy

Servings

INSTRUCTIONS

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 dont 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 Glens MM Recipe Archive, G Internet.

NOTES

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Chinese-Jewish Chicken

1 Roasting chicken
 MASTER SAUCE
 Equal parts water and soy

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 dont 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 Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (334g)
Recipe Makes: 4 Servings

Calories: 721
Calories from Fat: 476 (66%)

Amt Per Serving		% DV

	Total Fat 52.9g	71 %
	Saturated Fat 15.1g	76 %
	Monounsaturated Fat 22.2g
	Polyunsanturated Fat 11.4g
Cholesterol 243.8mg		75 %
Sodium 227.1mg		8 %
Potassium 654.6mg		17 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 57.2g		82 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 721

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