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chickens cornstarch marinade sesame oil sherry Chinese five spice powder white pepper garlic soy sauce gingerroot
Viewed: 47 - Published at: 6 years agoIngredients
- 1 1/2 kg whole chickens, cut into sections
- cornstarch, for thickening
- MARINADE
- 1 teaspoon sesame oil
- 1 tablespoon dry sherry
- 1/4 teaspoon Chinese five spice powder
- 1/4 teaspoon white pepper
- 1 pressed garlic clove
- 1/4 cup soy sauce
- 1 teaspoon grated fresh gingerroot
Method
- In a non-metal bowl, combine the ingredients for the marinade, mix well, and marinate the pieces of chicken for at least half a day, turning frequently.
- When ready to cook, presoak pot, top and bottom, in water for 15 minutes.
- Add the chicken and the marinade to the pot.
- Place covered pot in a cold oven.
- Set temperature to 450 degrees F.
- Cook 45 minutes.
- Ten minutes before end of cooking time, remove the pot and pour off the liquid into a saucepan.
- Return the pot to the oven, uncovered, for the final 10 minutes of cooking.
- Meanwhile, bring the liquid in saucepan to a boil and thicken with cornstarch.
- Serve with rice, liberally drenched with the sauce.
- For an optional Chinese touch, sprinkle the chicken with almonds and sesame seeds.
