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Microwave Ginger Chicken

Serves: 4

   1 3-4 pound chicken fryer
   1 teaspoon salt
   1/3 cup soy sauce
   1/2 teaspoon sugar
   1 1/2 tablespoons fresh ginger root, minced
   2 tablespoons sherry or Dr. Pepper or sherry wine vinegar

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Using a chopstick, loosen the skin around the chicken by sliding the chopstick between the meat and the skin, poking into thighs, legs, from the back and over the breast. Wash chicken and pat dry. Sprinkle salt over entire chicken, including inside the cavity. Mix soy sauce, sugar, ginger and sherry and pour inside the chicken skin, turning the chicken so the mix penetrates all around the chicken. Wrap chicken tightly in plastic wrap and place inside a gallon sized freezer bag. Label and freeze.

To serve, thaw wrapped chicken. Unwrap and place chicken breast down in a microwavable cooking dish. Cover with microwavable plastic wrap. Cook for 12 minutes on high. Turn chicken so breast side is up. Cover with plastic wrap. Cook 13 more minutes on high. Cut on platter for serving and top with juices.


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