Romertopf’S Beggar’S Chicken

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Servings: 4 Difficulty: Advanced
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Chinese-style classic sauce that brings home-style flavor to your table
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This Chinese sauce features Frying chicken, cut into. It delivers hearty, protein-packed satisfaction. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Romertopf’S Beggar’S Chicken

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1085.1

Description

This Chinese sauce features Frying chicken, cut into. It delivers hearty, protein-packed satisfaction. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. sections Arrowroot MARINADE: 1 ts Sesame oil 1 tb Dry sherry 1/4 ts Chinese Five Spices (see -note below) 1/4 ts White pepper 1 Clove pressed garlic 1/4 c Soy sauce 1 ts Grated fresh ginger root For teriyaki lovers, here's the finest recipe inspired by the excellent little pamphlet
  2. Cook in Clay published by the makers of the Romertopf pot.
  3. We've served this dish, with variations, to as many as a dozen guests with never anything less than ecstatic results.
  4. The chicken comes out tender and full of flavor, especially after being marinated in this incredible sauce.
  5. You can add all sorts of Chinese or Japanese seasonings, but be sure they stay on the bland side.
  6. Caution: Don't add any salt-there's enough in any good soy sauce.
  7. (We prefer the rich, heavy soy sauce bottled in Hong Kong in a brown stone jug by Ko Sang Yick.) In a non-metal bowl,
  8. combine the ingredients for the marinade,
  9. mix well, and
  10. marinate the pieces of chicken for at least half a day, turning frequently.
  11. When ready to cook, presoak pot, top and bottom, in water for 15 minutes.
  12. Add the chicken and the marinade to the pot.
  13. Place covered pot in a cold oven.
  14. Set temperature to 450 degrees F (232&# 194;°C).
  15. Cook 45 minutes.
  16. Ten minutes before end of the liquid into a saucepan.
  17. Return the pot to the oven, uncovered, for the final 10 minutes of cooking.
  18. Meanwhile, bring the liquid in saucepan to a boil and thicken with arrowroot.
  19. Serve with rice, liberally drenched with the sauce.
  20. For an optional Chinese touch, sprinkle the chicken with almonds and sesame seeds.
  21. Note: Chinese Five Spices are a combination, in powder form, usually found in Chinese markets.
  22. If not available, use star anise, ground to a powder with a mortar and pestle.
  23. From "Romertopf, The Clay-Pot Cookbook", Georgia McLeod Sales and Grover Sales, Atheneum, NY, 1979

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1085.1kcal
% Daily Value *
Total Fat 54.5g84%
Saturated Fat 15.0g75%
Cholesterol 404.1mg135%
Sodium 372.3mg16%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 122.6g246%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beggars, boiling, chicken, chinese, cut, frying, romertopfs, sauce, title
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