Five-spice Vietnamese Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Scallion, coarsely chopped
1: Garlic clove,
1 tbsp: Clam juice,
1 1/2 tsp: Soy sauce,
1 tsp: Sugar,
1/2 tsp: Five-spice powder,
1 lbs: Chicken thighs, skin removed
Directions:
Notes: VERY Low-Cal! Serve with Grilled Corn on the Cob or rice and
salad.
To prepare marinade, in gallon-size sealable plastic bag, combine
scal- lions, garlic, clam juice, soy sauce, sugar and five-spice
powder. Add chicken; seal bag, squeezing out air; turn to coat
chicken. Refrigerate at least 4 hours or overnight, turning bag over
occasinally.
Place grill rack 5: from coals. Prepare grill according to manufac-
turers directions.
Grill chicken 25-30 minutes, brushing with marinade and turning occa-
sionally, until chicken is cooked through.
Each serving provides: 2 P, 5 C. Per serving: 126 cal, 4 g pro, 6 g
fat, 2 g car, 107 mg sod, 54 mg chol.
per Valerie Whittle Submitted By SAM
WARING On MON, 06 NOV 1995
105605 GMT
Source from luhu.jp
salad.
To prepare marinade, in gallon-size sealable plastic bag, combine
scal- lions, garlic, clam juice, soy sauce, sugar and five-spice
powder. Add chicken; seal bag, squeezing out air; turn to coat
chicken. Refrigerate at least 4 hours or overnight, turning bag over
occasinally.
Place grill rack 5: from coals. Prepare grill according to manufac-
turers directions.
Grill chicken 25-30 minutes, brushing with marinade and turning occa-
sionally, until chicken is cooked through.
Each serving provides: 2 P, 5 C. Per serving: 126 cal, 4 g pro, 6 g
fat, 2 g car, 107 mg sod, 54 mg chol.
per Valerie Whittle Submitted By SAM
WARING
105605 GMT
Source from luhu.jp