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Beijing Chicken

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Ingredients

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	3 lbs frying chicken
	1/2 cup teriyaki sauce
	1 tablespoon dry sherry
	2 teaspoons fresh gingerroot minced
	1/2 teaspoon fennel seed crushed
	1/2 teaspoon orange peel grated
	1/2 teaspoon honey

Nutritional information

391.2

Calories

230g

Calories From Fat

25.7g

Total Fat

7.3 g

Saturated Fat

127.7mg

Cholesterol

809.8mg

Sodium

3.7g

Carbs

0.1g

Dietary Fiber

2.8g

Sugars

32.8g

Protein

191g

Serving Size (g)

Serving Size

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Beijing Chicken

Name: Beijing Chicken
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Chinese
Ingredients: : 3; : 1/2; : 1; : 2; : 1/2; : 1/2; : 1/2

Features:

Cuisine:

Chinese

This was very flavorful! used a store bought teriyaki sauce and b/s chicken thighs. The only thing I would change is to put less fennel seed in the marinade, it was a little strong. Not too overpowering that we could not eat it though. Would be very good grilled as well. Made for ZWT6 Asia.

70 min
Serves 8
Easy

Ingredients

Directions

Beijing Chicken, ZWT6 – Asia, This was very flavorful! used a store bought teriyaki sauce and b/s chicken thighs. The only thing I would change is to put less fennel seed in the marinade, it was a little strong. Not too overpowering that we could not eat it though. Would be very good grilled as well. Made for ZWT6 Asia.

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Steps

1 Done	Rinse Chicken Pieces and Pat Dry With Paper Towels. Place in Large, Plastic Bag.
2 Done	Combine Teriyaki Sauce, Sherry, Ginger, Fennel, Orange Peel and Honey; Pour Over Chicken. Press Air Out of Bag. Tie or Seal Top Securely.
3 Done	Refrigerate 8 Hours or Overnight, Turning Bag Occasionally.
4 Done	Reserving Marinade, Remove Chicken and Place on Rack of Broiler Pan.
5 Done	Heat Reserved Marinade to Boiling, Let Boil 5 Minutes So It Will Be Safe For Basting.
6 Done	Broil 5 to 7 Inches from Heat Source, About 40 Minutes or Until Chicken Is Tender, Turning Pieces Over and Basting Occasionally With Reserved Marinade.