pumba
DIS PUMBARIZER
- Joined
- Dec 28, 1999
This Chinese sauce may also be used with duck, pork or lamb.
3-3/4 to 4 pounds chicken parts
1-1/4 inch piece fresh ginger root, peeled and finely chopped, or 11/2 teaspoons ground ginger
2 cloves garlic, minced
1/2 cup soy sauce
1/2 cup honey
3 tablespoons mirin (sweet sake wine), dry sherry or gin
2 tablespoons cornstarch
Cooked rice
Trim tips off wings and pull skin off other chicken parts.
Mix ginger, garlic, soy sauce, honey and spirits. Dip each piece of chicken in sauce. Place chicken in crock and pour
remaining sauce over it.
Cover and cook on Low. Wings will be ready in 5 to 5 1/2 hours, other parts in 6 hours. (On High, wings will take about 21/2
hours, other parts 3 hours.)
Remove chicken to warmed serving dish. Pour juices into skillet. Blend cornstarch with a little of the cooled juices, then
whisk into skillet. Cook over low heat until thickened. Adjust seasonings. Pour a little over chicken and pass remaining
sauce in pitcher.
Makes 5 - 6 servings.
3-3/4 to 4 pounds chicken parts
1-1/4 inch piece fresh ginger root, peeled and finely chopped, or 11/2 teaspoons ground ginger
2 cloves garlic, minced
1/2 cup soy sauce
1/2 cup honey
3 tablespoons mirin (sweet sake wine), dry sherry or gin
2 tablespoons cornstarch
Cooked rice
Trim tips off wings and pull skin off other chicken parts.
Mix ginger, garlic, soy sauce, honey and spirits. Dip each piece of chicken in sauce. Place chicken in crock and pour
remaining sauce over it.
Cover and cook on Low. Wings will be ready in 5 to 5 1/2 hours, other parts in 6 hours. (On High, wings will take about 21/2
hours, other parts 3 hours.)
Remove chicken to warmed serving dish. Pour juices into skillet. Blend cornstarch with a little of the cooled juices, then
whisk into skillet. Cook over low heat until thickened. Adjust seasonings. Pour a little over chicken and pass remaining
sauce in pitcher.
Makes 5 - 6 servings.
