Romertopf's Beggar's Chicken
|Frying chicken||1 , cut in sections|
|Sesame oil||1 Teaspoon|
|Dry sherry||1 Tablespoon|
|Chinese five spices||1⁄4 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Pressed garlic||1 Clove (5 gm)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Grated gingerroot||1 Teaspoon|
In a non metal bowl, combine the ingredients for the marinade, mix well, and marinate the pieces of chicken for at least half a day, turning frequently.
When ready to cook, presoak pot, top and bottom, in water for 15 minutes.
Add the chicken and the marinade to the pot.
Place covered pot in a cold oven.
Set temperature to 450 degrees.
Cook 45 minutes.
Ten minutes before end of cooking time, remove the pot and pour off the liquid into a saucepan.
Return the pot to the oven, uncovered, for the final 10 minutes of cooking.
Meanwhile, bring the liquid in saucepan to a boil and thicken with arrowroot.
Serve with rice, liberally drenched with the sauce.
For an optional Chinese touch, sprinkle the chicken with almonds and sesame seeds.