-=> Quoting Bill Swisher to Jim Weller <=-

 -=> Quoting Jim Weller to Bill Swisher <=-
 
 JW> could, partly for the cute snow bunnies.

 BS> That was certainly an added "attraction" back when I was in my 20's.

I was 12 when we made the move.

And my next new thing ...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Golden Phoenix With Mandarin Sauce
Categories: Chinese, Chicken, Citrus, Marinades
  Servings: 4

    1.5 kg whole Chicken, cleaned,
           cavity emptied, wiped dry
    MARINADE INGREDIENTS:
      4    cloves of Garlic, crushed
      1    inch of Ginger, peeled and
    crushed
    1/2 c  Soy sauce
    1/4 c  Mandarin orange juice
    1/4 c  Oyster sauce
    1/2 TB Cooking caramel
      1 TB Sugar
    1/2 ts Salt
    1/4 ts White pepper
    GARNISH INGREDIENTS:
      2    Mandarin oranges, peeled and
    cut into 3 centimeters
    horizontal slices
      2    sprigs fresh Parsley
    1/2    Cucumber, peeled and sliced
    thinly
      1 ts toasted White sesame seeds
      8 sm Romaine lettuce leaves
      1    stalk Green Onions
      2    Red chili, sliced
    GLAZE:
      2 TB Mandarin Orange juice
    1/4 TB Black pepper
      1 TB Honey
      1 TB toasted White sesame seeds
      1 pn Five Spice powder

1. Preheat the oven to 200 C for 15 minutes.

2. Mix all the marinade ingredients together in a bowl, and place 2
tbs into the chicken cavity.

3. Place the whole chicken into a large ziplock bag, pour in the
remaining marinade, squeeze out all the air and seal the bag.
Massage the marinade evenly over the chicken through the bag.

4.Leave to marinade in the fridge for 24 hrs (a minimum of 6 hours).

5. Take the chicken out of the fridge, and butterfly it, cleaving
out the back bone.

6. Place the chicken skin side down on an oiled roasting rack over a
roasting tin and leave to dry under a fan for up to 4 hours (or
place in the fridge or use a hair dryer).

7.Wrap the chicken wing tips and drumstick ends in small pieces of
oiled foil.

8. Place the chicken in the oven's centre rack, roasting for 35
minutes. (If it gets too brown, cover the tray with foil.)

9. In a bowl, mix together mandarin juice, black pepper, honey,
sesame seeds and five spice powder.

10. After 35 minutes, brush mandarin juice mixture over the chicken,
remove the foil at the wing tips and drumsticks, and roast for a
further 8 - 10 minutes.

11. To serve, arrange the lettuce, cucumber and sliced mandarin
around the chicken on a contrasting serving platter. Sprinkle with
green onion, red chili and sesame seeds.

Recipe By: Martin Yan

From: The Singapore Weekender

MMMMM-------------------------------------------------

Cheers

Jim


... And women were called girls back then.

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