Teriyaki Chicken With Chestnuts
|Frying chicken||3 Pound, cut in serving size pieces|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Dry sherry||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Cornstarch||1 1⁄2 Teaspoon|
|Bamboo shoots||1 Can (10 oz), drained|
|Water chestnuts||1 Can (10 oz), drained and sliced|
In glass measuring cup, combine soy sauce, sugar, sherry, garlic, cornstarch and ginger.
Cook on high (9) for 1 1/2 to 2 minutes or until bubbly and clear, stirring frequently.
Arrange chicken pieces in glass baking dish, skin side down, meatiest pieces toward outside.
Cover with wax paper, cook on high (9) for 10 minutes.
Turn pieces over; pour sauce over chicken.
Continue to cook, uncovered, on high(9) for 8 to 10 minutes, adding bamboo shoots and water chestnuts during last 2 minutes of cooking period.
Allow to stand 5 minutes before serving.