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Recipes

Teriyaki Roast Chicken

whole chicken (about 4 lbs.)

1/2 cup

soy sauce

1/4 tsp.

garlic salt

1/4 tsp.

white pepper powder

1/4 cup

dry sherry

1/4 cup

sugar

11/2 tsp.

honey

3 slices

fresh ginger root

3 tbsp.

water

11/2 tbsp.

cornstarch

Pat the chicken dry with paper towels then place in a large bowl and set

aside. Combine soy sauce, garlic salt, white pepper powder, dry sherry,

sugar, honey, and ginger in a small saucepan on medium heat for 2-3

minutes. Mix together water with cornstarch then stir into the saucepan to

thicken the sauce. Once thickened, remove the sauce from heat. Brush or

coat the chicken with the sauce, being sure to get inside crevices. Cover

with plastic wrap and refrigerate for 2 hours. Preheat the roaster to 325°F

then place the chicken onto the roasting rack. Allow to cook for 1½ hours

or until the chicken's internal temperature is 165°F then serve.

SERVES 4.

Vegetable Soup

6 tbsp.

peanut oil

small cabbages, cut into strips

2 cups

carrots, chopped

celery stalks, chopped

1 cup

green onion, chopped

41/2 quarts

water

3 tsp.

sherry

3 tbsp.

soy sauce

salt and pepper, to taste

Coat the bottom of the cooking pan with oil and set the temperature

to 275°F. Preheat the oil then add cabbage, carrots, celery, and green

onions and sauté until softened. Stir in water, soy sauce, sherry, salt and

pepper. Cover with the lid and simmer for 21/2 hours then serve in heat-

safe bowls.

SERVES 10-15.

For additional recipes, visit us at

www.AromaCo.com

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