| ROMERTOPF'S BEGGAR'S CHICKEN -From "Romertopf, The Clay-Pot Cookbook" -shared by Eva: From the
IE | | Ingredients: | Directions: |
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4 lb Frying chicken, cut into sections
Arrowroot
MARINADE:
1 t Sesame oil
1 T Dry sherry
1/4 t Chinese Five Spices (see -note below)
1/4 t White pepper
1 Clove pressed garlic
1/4 c Soy sauce
1 t Grated fresh ginger root | In a non-metal bowl, combine the ingredients for the marinade
Mix well, and
marinate the pieces of chicken (in the refrigerator)for at least half a day, turning frequently.
When ready to cook, presoak pot, top and bottom, in water for 15 minutes.
Add the chicken and the marinade to the pot.
Place covered pot in a cold oven.
Set temperature to 450 degrees F.
Cook 45 minutes.
Ten minutes before end
of cooking time, remove the pot and pour off the liquid into a saucepan.
Return the pot to the oven, uncovered, for
the final 10 minutes of cooking.
Meanwhile, bring the liquid in saucepan to a boil and thicken with arrowroot.
Serve with rice, liberally drenched with the sauce.
For an optional Chinese touch, sprinkle the chicken with almonds
and sesame seeds.
Note: Chinese Five Spices are a combination, in powder form, usually found in Chinese markets.
If not available, use star anise, ground to a powder with a mortar and pestle.
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For teriyaki lovers, here's the finest recipe
inspired by the excellent little
pamphlet Cook in Clay
published by the makers of the Romertopf pot.
We've served this dish, with variations, to
as many as a dozen guests with never anything less than ecstatic results.
The chicken comes out tender and full of
flavor,
especially after being marinated in this incredible sauce.
You can add all sorts of Chinese or
Japanese seasonings,
but be sure they stay on the bland side.
Caution: Don't add any salt-there's enough
in any good soy sauce.
(We prefer the rich, heavy soy sauce bottled in Hong Kong
in a brown stone jug by
Ko Sang Yick.
Yield: 4 servings |
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