Title: Five-Spice Chicken
Categories: Chicken Ethnic
Yield: 4 Servings
| 1 | tb | Brown sugar |
| 3 | tb | Dry sherry |
| 2 | tb | Soy sauce |
| 1 | ts | Ginger, minced |
| 1 | ts | Garlic, minced |
| 1/4 | ts | Chinese five-spice powder |
| 4 | | Chicken thighs, skinned |
| 1 | ts | Cornstarch |
| 1 | tb | Cold water |
| 2 | | Green onions, sliced thin |
In shallow 1 1/2 quart microwaveproof dish,combine first 6 ingredients. Add
chicken and turn to coat. Cover and microwave on HIGH 10 minutes, turning
chicken halfway through. Transfer chicken to platter. Dissolve cornstarch
in cold water and stir into pan juices, Microwave uncovered on HIGH 1 1/2
minutes more. Stir and pour over chicken. Garnish with green onions. Serve
with wild and white rice and steamed watercress.