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Fragrant Hill Chicken




Source of Recipe


the web


List of Ingredients




Soy glaze:

1/4 cup sugar
Finely grated zest of 1/2 lemon (yellow part of peel)
Finely grated zest of 1/2 navel orange (orange part of peel)
Small piece of peeled fresh ginger
1 tablespoon cornstarch
3/4 cup orange juice
1/4 cup soy sauce
1/4 cup water
1 clove garlic, unpeeled
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste

Chicken:

2 whole large chicken breasts (not boned)
Salt
6 tablespoons unsalted butter, softened
Soy glaze
2 tablespoons vegetable oil
2 to 3 cups snow peas (or asparagus or broccoli florets cut for stir-fry)
4 to 6 cups shredded celery cabbage and/or romaine lettuce
4 ounces fresh water chestnuts, peeled and slivered (or substitute canned chestnuts)

Recipe



To make the glaze: Combine sugar, fruit zests, ginger and cornstarch in the bottom of a small saucepan and stir to break up any clumps of cornstarch. Add orange juice, soy sauce, water and clove of garlic. Stir again. Place over medium-low heat and cook until the mixture boils and turns translucent. Taste and add salt and pepper to your taste. Discard garlic.

Makes 11/2 cups.

To make the chicken: Heat oven to 425 degrees. Rinse and dry the chicken. Sprinkle with salt on both sides. Rub generously with butter.

Place on a baking sheet in the middle of the oven. In about 5 minutes, brush the chicken with butter. Bake 5 more minutes and brush with butter again (once you use all the softened butter, use the drippings in the pan). Repeat twice more.

When the chicken has baked 25 minutes and you've brushed it 4 times with butter, brush it with the soy glaze. Pour a cup of glaze in the bottom of the pan. Cook 20 more minutes, basting with pan sauce every 5 minutes or so.

Just before the chicken is done, heat the vegetable oil in a wide skillet or wok over high heat. When the oil is hot, add the snow peas and cook until barely tender.

Line the salad plates or a platter with shredded celery cabbage and/or romaine and water chestnuts.

Slice the hot chicken breasts and place on top of lettuce. Put a spoonful of sauce to the side of the chicken. Garnish the plate with snow peas. Serve the chicken with bowls of hot rice, the extra glaze and, if desired, a hot mustard sauce made by mixing a little water or beer with dry mustard (very spicy but good!).

Serves 4.