Plum Sweet And Spicy Chicken
|Pepper white||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Frying chicken||4 Pound (1 Piece)|
|Soy sauce||4 Tablespoon, divided|
|Plum jelly||1⁄2 Cup (8 tbs)|
|Chutney||1⁄4 Cup (4 tbs)|
Combine white pepper, ginger, cinnamon and cloves in small dish.
Rub inside of chicken with half of the spice mixture.
Stir 1 tablespoon of the soy sauce into remaining spice mixture; rub on outside of chicken.
Cover chicken; refrigerate 1 hour.
Place chicken, breast side up, on rack in wok over 2 inches of boiling water.
Cover; steam 1 hour, adding water to wok as needed.
Preheat oven to 350°F.
Remove chicken to shallow baking pan.
Bake about 15 minutes or until leg moves freely when twisted; remove from oven.
Increase oven temperature to 450°F.
Combine remaining 3 tablespoons soy sauce and the honey; brush on chicken.
Combine plum jelly, chutney, sugar and vinegar; spread on chicken.
Bake 10 minutes longer or until brown and tender.
Let chicken stand 15 minutes before carving.
Garnish as desired.