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Bejing chicken
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| Artist: |
_ |
| Categories: |
Chicken, Entrees, Poultry |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 3
| lbs | Frying chicken pieces | | 1/2
| cup | Kikkoman Teriyaki Sauce | | 1
| tbsp | Dry sherry | | 2
| tsp | Minced fresh ginger root | | 1/2
| tsp | Fennel seed, crushed | | 1/2
| tsp | Grated orange peel | | 1/2
| tsp | Honey |
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Procedures:
| 1 | Rinse chicken pieces and pat dry with paper towels; place in large plastic bag. | | 2 | Combine remaining ingredients; pour over chicken. | | 3 | Press air out of bag; close top securely. | | 4 | Refrigerate 8 hours, or overnight, turning bag occasionally. | | 5 | Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals. | | 6 | Cook 30 to 40 minutes, or until chicken is tender; turn over and baste with reserved marinade occasionally. | | 7 | (or, broil 5 to 7 inches from heat source about 40 minutes; turn over and baste occasionally). |
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