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Swampman Dan's Drunken Chicken
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Recipe Information

  • 2 tbsp (30 ml) salad oil
  • 2 3 lbs (1.4 kg). to 3-1/2 lbs (1.6 kg). fryers, quartered
  • 1 clove garlic, minced
  • 1/3 cup (80 ml) soy sauce
  • 2 green onions, cut in 1-inch lengths
  • 1 12 oz (336 grm). can beer
  • 1 tbsp (15 ml) chopped fresh coriander (cilantro)
  • 1-1/4 tsp (6 ml) finely chopped fresh ginger
  • 3 tbsp (45 ml) cornstarch blended with 3 tbsp (45 ml) water
  • salt and pepper to taste
  • hot cooked rice
  • Heat oil in a 5-quart kettle over medium heat.
  • Add chicken pieces, a few at a time, and cook until browned on all sides.
  • Discard excess fat.
  • Return all chicken to kettle.
  • Add garlic, soy, ginger, onion, beer, and coriander.
  • Bring to a boil; cover.
  • Bake in a 350 degree (175 C.) oven for one hour, or until thigh meat near bone is no longer pink when slashed.
  • Remove chicken to platter and keep warm.
  • Skim fat from pan drippings.
  • Stir in cornstarch mixture and cook, stirring, until thickened.
  • Season to taste with salt and pepper.
  • Spoon some of the sauce over chicken and pass remaing sauce at the table.
  • Serve with hot cooked rice.

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