Oriental Plum-glazed Chicken Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Plums for babies, canned pureed
3 tbsp: Dry white wine,
2 tbsp: Soy sauce,
2 tbsp: Firmly packed brown sugar,
2 tbsp: Lemon juice,
2 tbsp: Finely chopped green onion, including tops
1/2 tsp: Chinese five spice OR,
1/2 tsp: Ground allspice,
6: Chicken legs, thighs attached skin and fat pulled off
Fresh cilantro sprigs,
Directions:
Nearly 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 scarcer products. Now after half a
century, we turn to baby food once again, this time to recommend it
as a principle ingredient in Maureen W. Valentines Oriental
Plum-Glazed Chicken.
Why baby-food plums? Theyre already pureed, saving preparation time,
and theyre available all year.
=======================================================
============== ====
Mix together plums, wine, soy, sugar, lemon juice, onion, and five
spice.
Rinse chicken and pat dry. Arrange legs in a 10x15" pan. Brush with
plum sauce. Bake, uncovered, in a 375F. oven for 25 minutes. Turn
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. Baste with pan juices during last 10 minutes of
baking.
Lift Chicken onto a platter and garnish with cilantro. Skim fat from
pan juices; add 1/4 cup water to pan and stir over high heat just
until boiling. Serve juices with chicken.
Per 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.
~ Maureen W. Valentine, Seattle, Washington
Source from luhu.jp
MAGAZINE deplored the use of canned baby food (always, apparently, in
good supply) as a substitute for scarcer products. Now after half a
century, we turn to baby food once again, this time to recommend it
as a principle ingredient in Maureen W. Valentines Oriental
Plum-Glazed Chicken.
Why baby-food plums? Theyre already pureed, saving preparation time,
and theyre available all year.
=======================================================
============== ====
Mix together plums, wine, soy, sugar, lemon juice, onion, and five
spice.
Rinse chicken and pat dry. Arrange legs in a 10x15" pan. Brush with
plum sauce. Bake, uncovered, in a 375F. oven for 25 minutes. Turn
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. Baste with pan juices during last 10 minutes of
baking.
Lift Chicken onto a platter and garnish with cilantro. Skim fat from
pan juices; add 1/4 cup water to pan and stir over high heat just
until boiling. Serve juices with chicken.
Per 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.
~ Maureen W. Valentine, Seattle, Washington
Source from luhu.jp