| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1643.1 | 4 | WITNES::HANNULA | Cat Tails & Bike Wheels Don't Mix | Wed Feb 22 1989 10:01 | 1 |
| Four hours seems a little long for this. Is it?
|
| 1643.2 | Trust Me | SPGBAS::KATZ | No guts, no flaming mega-death | Wed Feb 22 1989 11:51 | 4 |
| 4 hours at 275 degrees is correct -- trust me.
It is however VITAL that you turn the chicken every 30 minutes or
you'll get one very dry and unedible side!
|
| 1643.3 | Thumbs up for the chicken!! | TELALL::SINIAWSKI | All my life I have been on hold.... | Mon Feb 27 1989 10:12 | 9 |
| I made this chicken Sunday for late lunch for a group of 12,
everyone just loved it!!!
Four hours is the right time and if you don't forget to turn
it every 30 minutes the chicken just melts in your mouth.
It is very easy to make and I recommend it to everyone.
Christina(someone who likes to feed the masses for no reason ;-))
|
| 1643.4 | 2nd thumps up! | HOCUS::MANZO | | Mon Feb 27 1989 10:42 | 8 |
| I also made this dish this past weekend - It was
del-lic-cious! - Even my 20 month old son loved it.
The only thing I did different was I used the ground
Ginger instead of the Ginger Root.
Thanks,
A.
|
| 1643.6 | A Low Calorie Version? | MDA::NEWSTED | | Tue Feb 28 1989 12:32 | 25 |
|
To Serve 2 Caloric value:
Use 1/2 pound boneless chicken breast 420
1 fresh ginger root 19
1/4 cup white wine 45
1/4 cup soy sauce 27
juice of 2 lemons - or 4 tablespoons 16
1/2 to 1 cup clear chicken bullion 21
2 cloves pressed garlic 6
wash chicken, place in foil-lined pan cover with ginger
and liquid mixture ( pre mixed in bowl ) and...what do you
think? shall we go the full four? No, I think since this
is only serving two, that it would be a good idea to try
cooking his for 2 1/2 hours. This is untried - I just made it
up because I wanted this yummy recipie to fit my low cal meal
plan.....
Serve with steamed gren beans instead of rice, and fresh sliced
Tomatoe... total caloric intake for one serving would be
277 !!! thats low!
Any dieters out there willing to give this a try? I will
and post my results later!
|
| 1643.7 | Less time? Less calories? I'm for it! | PARITY::DDAVIS | Long-cool woman in a black dress | Tue Feb 28 1989 14:35 | 8 |
| I'm going to try it, and I'm not even on a diet. I like the 2 1/2
hours cooking time better than 4 hours. I never have 4 hours free
time to sit there and turn it every 20 minutes as stated in the
original.
Thanks for putting this in.
-Dotti.
|
| 1643.8 | Variation: Honey Lime Chicken | CASEY::BROCKNEY | Document WHAT? | Wed Mar 01 1989 13:02 | 23 |
| This reminds me of another chicken recipe with ginger in it:
Honey Lime Chicken
Make a marinade of:
juice of 2 limes
2 TBS. honey
1 cup chicken bouillon
1/2 cup cooking sherry
garlic to taste
1 teas. ground ginger
Pour over chicken parts (chicken breasts are great!) and
refrigerate for 4-5 hours.
Remove chicken from marinade and bake as you usually do.
At 350 for 1 hr.
|
| 1643.9 | What size family? | RDGENG::SIM | | Thu Mar 02 1989 06:54 | 9 |
| Going back to the original recipe:
"Family size" is a bit vague! I want a recipe that will feed about
10 people. Would the sauce be OK for cooking about 20 drumsticks
or about 10 bigger pieces of chicken?
Thanks
Aly
|
| 1643.10 | Re: -.1 | SPGBAS::KATZ | They killed Fritz! | Thu Mar 02 1989 08:43 | 11 |
| It ought to be good for about twenty drumsticks, yes. I usually
buy a pack of thighs and drumsticks -- get abuot fifteen separate
pieces once I cut 'em up.
Use your better judgement! The recipe is not an etched-in-stone
sort of thing and is open for variations (as is plainly obvious
looking at the entries!) For example, you can add a little Chinese
star annis for an extra, and the next time I make this, I'll probably
let it marinate in the sauce overnight.
--Daniel
|