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Oriental plum-glazed chicken
Artist: _
Categories: Asian, Chicken, Chinese, Ethnic, Glaze, Oriental, Poultry
Yield: 6
Rating: 0
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Ingredients:
1/4 cupPlums for babies, canned
-pureed
3 tbspDry white wine
2 tbspSoy sauce
2 tbspFirmly packed brown sugar
2 tbspLemon juice
2 tbspFinely chopped green onion
-including tops
1/2 tspChinese five spice
-OR
1/2 tspGround allspice
6 Chicken legs, thighs
- attached, skin and fat
- pulled off
Fresh cilantro sprigs
Procedures:
1Nearly 50 years ago, during the food shortages of world war ii, sunset magazine deplored the use of canned baby food (always, apparently, in good supply) as a substitute for scarce products.
2Now after half a century, we turn to baby food once again, this time to recommend it as a principle ingredient in maureen w.
3Valentine"s oriental plum-glazed chicken.
4Why baby-food plums? they"re already pureed, saving preparation time, and they"re available all year.
5====================================================================== ==== mix together plums, wine, soy, sugar, lemon juice, onion, and five spice.
6Rinse chicken and pat dry.
7Arrange legs in a 10x15" pan.
8Brush with plum sauce.
9Bake, uncovered, in a 375°F.
10Oven for 25 minutes.
11Turn chicken pieces over, brush with remaining plum sauce, and continue to bake until meat at thigh bone is no longer pink (cut to test), 20-25 minutes longer.
12Baste with pan juices during last 10 minutes of baking.
13Lift chicken onto a platter and garnish with cilantro.
14Skim fat from pan juices; add ?cup water to pan and stir over high heat just until boiling.
15Serve juices with chicken.
16Per serving: 241 calories; 35 grams protein; 6.6 grams fat; (1.7 grams saturated fat); 7.3 grams carbohydrates; 495 milligrams sodium; 138 milligrams cholesterol.
17Maureen w.
18Valentine, seattle, washingto
 
 
 
 

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