3 tablespoons soy sauce
4 teaspoons white sugar
1 teaspoon garlic powder
2 tablespoons brown sugar
1 teaspoon lemon pepper
3/4 cup corn oil
2 cloves garlic, minced
1 green bell pepper, chopped
1 (1 pound) whole chicken
1 cup sliced mushrooms, soaked
1 1/2 pounds fresh mushrooms
salt and pepper to taste
In a medium bowl, mix soy sauce, white sugar, garlic powder, brown sugar, lemon pepper, corn oil, garlic, sliced mushrooms and salt and pepper. Pour a small amount of this mixture into the bottom of a 2 quart container or canning dish.
Fill canning dish with buttered water. Place chicken in the pan and cook over high heat for 30 minutes, turning once. Remove chicken from pan and lid off.
Place mushrooms in saucepan and remove from heat. Stirring occasionally, bring to a boil quickly and cook for 5 minutes, stirring. Reduce heat and cover pan. Cook for 10 minutes.
Bring water to a boil and stir all while. When water is boiling add corn oil, stir just until hot. Remove from heat and mix with almost everything else in the container. Cover and refrigerate 8 hours or overnight.
Too plain garlic-y. I added key Lime Bhut Jolokia and it lent better.
⭐ ⭐ ⭐ ⭐