1 8 1/2 ounc plum sauce or 3/4 cup
sweet-and-sour sauce
1/3 cup hoisin sauce
1/3 cup soy sauce
3 tablespoon honey
3 tablespoon water
1 tablespoon water
1 tablespoon sesame seed
2 cloves garlic -- minced
2 teaspoons ginger root -- grated or
1/2 teaspoon ground ginger
1-1/2 teaspoons oriental chili sauce or
several dashes bottled hot
pepper sauce
1/2 teaspoon five-spice powder
2 broiler-fryer chickens
--quartered -- or cut up
Instructions:
For Sesame-Chili Sauce, in a small saucepan combine all of the ingredients
except chicken. Cook over medium heat till bubbly, stirring frequently.
Reduce heat. Cover and simmer for 5 minutes. Set aside. Rinse chicken;
pat dry with paper towels. If desired, remove skin from chicken and
discard. If using quartered chickens, break wing, hip, and drumstick
joints so the bird will lie flat during cooking. Twist wing tips under
backs. Place chicken, skin side down, on an uncovered grill directly
over MEDIUM coals. Grill for 20 minutes. Turn; grill 15 to 25 minutes
more or till tender and no longer pink. Brush with sauce frequently
during the last 10 minutes of grilling. Transfer chicken to a serving
platter. Heat any remaining sauce either on the grill or stove top;
pass with chicken. Make-ahead tip: The Sesame-Chili Sauce can be made
up to 5 days ahead and stored, covered, in the refrigerator.
