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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 tablespoons soy sauce |
3 tablespoons hoisin sauce |
2 tablespoons dry white wine |
1 green onion, chopped |
1 tablespoon brown sugar |
1 tablespoon finely minced ginger |
1 teaspoon liquid smoke flavoring |
1 3 3/4-pound chicken |
green onions, sliced |
steamed rice |
Directions:
1. Combine first 7 ingredients in cooking bag. Add chicken and seal tightly. Rotate bag to coat chicken with marinade. Refrigerate at least 3 hours or overnight, turning bag occasionally.
2. Preheat oven to 350°F. Set bag with chicken on baking sheet. Cut 5 small vents in top of bag. Bake until chicken is tender and brown, about 1 hour 15 minutes. Remove from oven and cool slightly. Open bag and pour juices into bowl. Cut chicken into pieces. Arrange on platter. Pour some of juices over chicken. Garnish with green onions. Serve with rice, passing remaining juices separately.
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