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Name: Garlic and Ginger Chicken Baked in a Clay Pot
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 Knob fresh ginger, grated; 4 lb Frying chicken; Salt and pepper, to taste; 2 lg Garlic minced; 2 ts Asian sesame oil

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INGREDIENTS

1 Knob fresh ginger, grated
4 lb Frying chicken
Salt and pepper, to taste
2 lg Garlic ; minced
2 ts Asian sesame oil

Servings

INSTRUCTIONS

I highly recommend the romertopf type clay pots. Especially for chicken. Ive done several chicken recipes in mine and they all came out extremely savory and done to perfection. Theres a unique, rich flavor that seems to typify food cooked in this way. Havent tried this one yet, but its high on the list. The ingredients are Asian, the technique Western. The result, I imagine, is delectable. Its a very simple recipe. At least the first time Id resist any temptation to embellish it. Well, maybe a few fermented black beans... ;-} Rinse the chicken inside and out and pat dry. Work your fingers under the skin of the chicken, carefully loosening skin from flesh across the breast and legs. Mix together the garlic, ginger, salt and pepper; rub evenly under the skin. Brush the chicken with sesame oil. Soak a 2-quart unglazed clay cooking pot in cold water to cover for 10 minutes. Drain and place the chicken breast-up in the pot. Cover and place in a cold oven; turn the thermostat to 475F and roast for 1 hour. Remove pot from oven and place on a towel. Put lid on another towel. (The hot clay will break if placed on a cold surface). Transfer chicken to a heated serving platter and drizzle with some of the juices left in the pot. Serves 4. PER SERVING: 515 calories, 76 g protein, 1 g carbohydrate, 21 g fat (5 g (5 g saturated), 229 mg cholesterol, 194 mg sodium, 0 g fiber. Andrew Schloss, San Francisco Chronicle, 11/23/92. Posted by Stephen Ceideberg; December 2 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

NOTES

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Garlic and Ginger Chicken Baked in a Clay Pot

1  Knob fresh ginger, grated 
4 lb Frying chicken 
  Salt and pepper, to taste 
2 lg Garlic minced
2 ts Asian sesame oil

I highly recommend the romertopf type clay pots.  Especially for  chicken. Ive done several chicken recipes in mine and they all came  out extremely savory and done to perfection.  Theres a unique, rich  flavor that seems to typify food cooked in this way.  Havent tried  this one yet, but its high on the list.  The ingredients are Asian,  the technique Western. The result, I imagine, is delectable.  Its a  very simple recipe. At least the first time Id resist any temptation  to embellish it. Well, maybe a few fermented black beans...  ;-}    Rinse the chicken inside and out and pat dry.  Work your fingers  under the skin of the chicken, carefully loosening skin from flesh  across the breast and legs.    Mix together the garlic, ginger, salt and pepper; rub evenly under the  skin.    Brush the chicken with sesame oil.    Soak a 2-quart unglazed clay cooking pot in cold water to cover for 10  minutes.  Drain and place the chicken breast-up in the pot.  Cover and  place in a cold oven; turn the thermostat to 475F and roast for 1  hour.    Remove pot from oven and place on a towel.  Put lid on another towel.  (The hot clay will break if placed on a cold surface).  Transfer  chicken to a heated serving platter and drizzle with some of the  juices left in the pot.    Serves 4.    PER SERVING:  515 calories, 76 g protein, 1 g carbohydrate, 21 g fat  (5 g (5 g saturated), 229 mg cholesterol, 194 mg sodium, 0 g fiber.    Andrew Schloss, San Francisco Chronicle, 11/23/92.    Posted by Stephen Ceideberg; December 2 1992.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition

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Serving Size: 1 Serving (452g)
Recipe Makes: 4 Servings

Calories: 985
Calories from Fat: 628 (64%)

Amt Per Serving		% DV

	Total Fat 69.7g	93 %
	Saturated Fat 19.6g	98 %
	Monounsaturated Fat 28.8g
	Polyunsanturated Fat 15.4g
Cholesterol 336mg		103 %
Sodium 352.6mg		12 %
Potassium 852.7mg		22 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 83.4g		119 %
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: 985

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