From: robert.foster@nashville.com
Reply-To: robert.foster@nashville.com
Newsgroups: rec.food.recipes
Followup-To: poster
Subject: Chinese Sesame Chicken
Date: Fri, 01 Mar 96 17:40:03 GMT
Organization: The Nashville Exchange BBS 615-383-0727
Message-ID: <199602181922.OAA02214@mail1.access.digex.net>

 CHINESE  SESAME  CHICKEN

 Ingredients :
 3 lb. chicken parts, skinned
 1/2 c. plus 1 tbsp. water, divided
 1/3 c. apple juice (no sugar added)
 2 tbsp. reduced sodium soy sauce
 2 tbsp. sliced scallion (green onion)
 1 tbsp. ketchup
 1 tbsp. firmly packed dark brown sugar
 2 garlic cloves, minced
 Dash ground red pepper, or to taste
 1 tsp. cornstarch
 2 tsp. sesame seed, toasted

 Preparation :
    Spray 5 quart saucepot or Dutch oven with nonstick cooking spray
 and set over medium heat; add chicken parts and cook, turning when
 necessary, until chicken is browned on all sides, 4-6 minutes.
 Transfer chicken to platter and set aside.  In 2 quart measure or
 small mixing bowl combine 1/2 cup water with the juice, soy sauce,
 scallion, ketchup, sugar, garlic and red pepper, mixing well; pour
 into pot and cook over medium heat for 1-2 minutes, stirring
 constantly to scrape up any browned particles from bottom of pan.
 Reduce heat to low and return chicken to pot; cover and cook until
 chicken is tender, 20-25 minutes.  Transfer chicken to platter and
 keep warm, reserving liquid in pot.  Dissolve cornstarch in
 remaining tablespoon water and add to liquid in pot; cook, stirring
 frequently, until sauce is thickened, 3-4 minutes. Pour sauce evenly
 over chicken and sprinkle with toasted sesame seed. Makes 4 servings.



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