Bejing Chicken
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
frying pieces |
|
| ½ | cup |
teriyaki sauce
|
|
| 1 | tablespoon |
sherry
dry |
|
| 2 | teaspoons |
ginger root
minced fresh |
|
| ½ | teaspoon |
fennel seeds
crushed |
|
| ½ | teaspoon |
orange zest
grated |
|
| ½ | teaspoon |
honey
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
frying pieces |
|
| 118 | ml |
teriyaki sauce
|
|
| 15 | ml |
sherry
dry |
|
| 1E+1 | ml |
ginger root
minced fresh |
|
| 2.5 | ml |
fennel seeds
crushed |
|
| 2.5 | ml |
orange zest
grated |
|
| 2.5 | ml |
honey
|
|
Directions
Rinse chicken pieces and pat dry with paper towels; place in large plastic bag.
Combine remaining ingredients; pour over chicken.
Press air out of bag; close top securely. Refrigerate 8 hours, or overnight, turning bag occasionally.
Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals.
Cook 30 to 40 minutes, or until chicken is tender; turn over and baste with reserved marinade occasionally.
(Or, broil 5 to 7 inches from heat source about 40 minutes; turn over and baste occasionally.)
