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Chee-Hou Chicken  Recipe

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This recipe for Chee-Hou Chicken , by , is from The Light Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, May 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
one fryer (about 3 lbs, or four median leg quarters, or eight pieces of chicken thighs).

Seasoning: Chee-Hou sauce, 2 tbsp; sesame oil, 2 tbsp; sugar, 2 tsp; vinegar, 1 tbsp; minced ginger root, 1 tsp; fine chopped green onion, 2 tbsp; chicken broth, 4 tbsp; hot pepper sauce, 1 tsp (optional).

Directions:
Directions:
1. Clean fryer. Add water to a spaghetti cooker, water level should not be higher than the bottom of the strainer. Boil water, then put fryer in the strainer and steam fryer for 15 minutes (median-high heat). Set aside and let it cool with lid open for five minutes. Save the water at the bottom of the steamer or the spaghetti cooker as chicken broth in seasoning sauce.

2. Mix seasoning ingredients well.

3. Cut broiler into one-inch pieces and place them in a plate (i.e., leg quarters can be cut into two to three pieces, chicken breast into eight pieces, and chick wings do not need any further cutting. You don't need to chop. Use a sharp cleaver slice through meat, then use you palm the push the back of the cleaver and cut through bones. Wipe liquids from fryer as needed so that there won't be a mess to clean). Pour seasoning mixture over broiler pieces and it is ready to be served.

Preparation Time:
Preparation Time:
25 minutes

 

 

 

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