Petite Russet Cooked Chicken Recipe

Ingredients

2 tablespoons soy sauce

2 tablespoons vegetable oil

3 cloves garlic, minced

1 teaspoon minced fresh ginger root

2 teaspoons finely chopped onion

2 teaspoons salt

1 teaspoon prepared horseradish

1 teaspoon Worcestershire sauce

2 tablespoons cornstarch

Directions

Heat saucepan over medium heat. Add enough water to cover the bottom of the pan. Bring to a boil, and remove from heat. Cool completely.

Heat oil in a large, heavy skillet over medium heat. Add garlic, ginger, onion, salt and horseradish. Saute for 15 minutes on each side, or until dissolving. Stirring constantly, coat well with the cornstarch. Cook, stirring frequently, until reduced by half. Remove from heat. Stir in cornstarch. Pour sauce over chicken, turning and coating with glaze. Serve with side of cornbread, bread crumbs and horseradish sauce.

Comments

edem Sendersen writes:

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Fast version tips: 1. Always prepare the dough full grain, including the flour, by adding ⅓ full of the flour and kneading it for 5 minutes. 2. Do not let the dough rise too quickly, it will become very sticky. 3. Let the dough rise in the fridge, and when ready to use, loosen the crescent crumbs by hand, then pop into the fridge again and shake each crescent back and forth betweenigs before covering. 4. Either way, it comes out clean.

Petite Russet Cooked Chicken Recipe

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