I have an obsession (boarder line addiction) with stir-fry.
Probably because I get to use chopsticks ….
… More likely because it’s cheap.
Regardless, I have an obsession.
However, I admit, stir fry day-after-day has it’s limitations.
I was flipping through my DIY recipe book and stumbled upon one of my Grandmother’s recipes for, you guessed it, Hong Kong Chicken:
¼ cup water
¼ cup white wine vinegar (or dry sherry)
¼ cup soy sauce
¼ cup honey
2 teaspoons seasoned salt
what TO DO
in a bowl…
mix water, white wine (or sherry), soy sauce, honey & seasoned salt
in a baking dish…
cut and arrange the chicken in a baking dish
pour the mixture over the chicken, turning and coating all sides
cover and marinate for 4 hours or overnight
two hours before eating…
remove chicken from fridge and let stand for 30 mins
arrange the chicken in baking pan with a rack (or a broiler pan if you have one)
brush with marinade
bake at 350 in oven for 1-1/2 hours
coat with marinade every 20 mins (ishhh)
mix with rice and/or stir-fry (using any extra marinade)