Plum-Glazed Chicken
List of Ingredients
1 (2 1/2-pound) chicken
1/4 cup plum preserves
2 tablespoons oyster sauce
1 tablespoon Asian sesame oil
2 tablespoons minced garlic
1 tablespoon ground ginger
2 teaspoons soy sauce
2 tablespoons Chinese plum sauce
Recipe
Wash chicken; pat dry. Tie legs together and tuck wings underneath breast.
Combine preserves, oyster sauce, sesame oil, garlic, ginger, soy sauce and plum sauce in a large bowl; whisk to mix thoroughly.
Place chicken in the bowl with the marinade, turning to coat all sides of the chicken. Cover bowl with plastic wrap and refrigerate overnight.
About 2 hours before serving, preheat oven to 350 degrees. Remove chicken from marinade; discard marinade. Place chicken in a heatproof dish and bake for 40 minutes.
Add 1/3 cup water to bottom of dish; baste chicken with dripping/water mixture. Cook another 15 minutes, then baste again. Continue cooking and basting every 10 to 15 minutes until the chicken is completely cooked, about 1 1/4 to 1 1/2 hours.
Let cool slightly; carve and serve.
Yield: 4 to 6 servings.
Chef Paul McCann of Le Cirque 2000 creates elaborate dishes for his pricey New York restaurant, but he also developed this simple entree for Smuckers.
Asian flavors inspired the recipe, and the ingredient list may require a trip to an Asian market.
St Louis Post 01/01/01
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