Simmering Chinese Chicken
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FROM: - Dawn Wise INGREDIENTS
1 (4-pound) chicken, cut apart (you can use thighs and drumsticks)
1 tablespoon oil
1/2 cup water
1/3 cup soy sauce
1/3 cup brown sugar
1 tablespoon ketchup
1/4 cup sherry, apple juice or orange juice
1/2 to 3/4 teaspoon crushed red pepper
2 cloves garlic, minced
1 green onion, sliced
2 tablespoons cornstarch
1 tablespoon water
2 teaspoons toasted sesame seedsPlace the chicken in a 1 gallon freezer bag. In a bowl mix together the oil, water, soy sauce, brown sugar, ketchup, sherry or juice, red peppers, garlic and onions. Add the sauce to the chicken and labe, date and seal the bag. Freeze.
TO SERVE - Thaw the chicken overnight in the refrigerator. Place the chicken in a 3-quart casserole and cover. Microwave on HIGH for 5 minutes, then for 15 minutes on medium-high. Turn the chicken pieces and return to the microwave for 15 to 20 minutes on medium-high. Remove the chicken to a platter.
Blend the cornstarch and the water and add to the remaining sauce. Microwave on HIGH for 1 to 2 minutes or until thick. Sprinkle the sesame seeds over the chicken and serve the sauce on the side. Serve with hot cooked rice and steamed broccoli.
NOTE - This dish may be baked at 350 degrees for 1 hour, stirring once. (I prefer it this way).