4 lb frying chicken
2 large garlic cloves, minced
1 knob fresh ginger, grated
1 salt and pepper, to taste
2 tsp asian sesame oil
A Recipe for
Garlic & Ginger Chicken Baked In A Clay Pot
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
This Recipe for Garlic & Ginger Chicken Baked In A Clay Pot is one of thousands in the Recipes-to-go Asian Cookbook.
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
If you enjoy this Garlic & Ginger Chicken Baked In A Clay Pot Recipe - you should enjoy the recipe collections you can find on the websites below:
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
This is a recipe for Garlic & Ginger Chicken Baked In A Clay Pot from the recipe cookbook of Recipes-to-go (Asian)
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
He was a very valiant man who first adventured on eating oysters. |
| James I |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
Food Tip |
Rice is born in water and must die in wine. |
| Italian Proverb |
I highly recommend the romertopf type clay pots. Especially for
chicken. I've done several chicken recipes in mine and they all came
out extremely savory and done to perfection. There's a unique, rich
flavor that seems to typify food cooked in this way. Haven't tried
this one yet, but it's high on the list. The ingredients are Asian,
the technique Western. The result, I imagine, is delectable. It's a
very simple recipe. At least the first time I'd 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.
Serves: 4
Garlic & Ginger Chicken Baked In A Clay Pot Recipe brought to you by Recipes To-Go