3-4 pound fryer
1/2 cup best quality soy sauce
1 teaspoon sugar
3-4 tablespoons minced fresh ginger root
2 tablespoons sweet sherry or orange juice
2-3 garlic cloves, minced
1/4 teaspoon freshly ground white pepper
paprika
snipped cilantro, for garnish
Put about 2 inches of water in the lid of the clay pot and let it stand
while you prepare the chicken. Take a chopstick of a plastic spatula
handle and run it under the skin of the chicken. Loosen the entire skin
including the drumsticks. Mix the soy sauce, sugar, ginger, sherry,
garlic and pepper together and spoon it under the skin and massage them
to all areas of the chicken under the skin. Sprinkle with paprika and
snip on a little cilantro. Drain the water from the lid and place on the
pot. Microwave on high 25 minutes. Internal temperature of the chicken
should read 170-175 degrees.
