Recipe by Julesong
I originally posted this recipe to a BBS in the late 80s, and had lost it since. Bemoaning it's loss, I happened to find it archived online recently - yay! Once again I can enjoy my savory Sari Fowl. :)
Top Review by Mille®
None of the flavours of the liquid/spice mixture was prominent in the final product – this was unexpected but not at all unpleasant. The meat was incredibly moist and tender, but I believe that the crockpot gets more credit than does the chef for that. I used fresh orange zest, beer, and otherwise changed nothing in the recipe. It was voted “OK” at the dinner table.
- 1 chicken, cleaned and skinned
- 2 large cooking apples, cored and sliced
- 1 cup margarita cooler
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1⁄2 teaspoon ground sage
- 1 teaspoon sesame oil
- 2 teaspoons grated dried orange peel or 2 tablespoons fresh grated orange rind
- 2 teaspoons dried onion flakes or 1⁄2 cup fresh minced onion
Directions See How It's Made
- Thoroughly clean the chicken under running water, and remove its skin.
- Put about a third of the sliced apples in the bottom of the crockpot, then place chicken on top of them.
- Mix together the wine cooler, water, oyster sauce, soy sauce, sage, sesame oil, orange peel, and minced onion.
- Place rest of sliced apples on top of the chicken, then pour liquid mixture over contents in crockpot.
- Put crockpot on low heat in the morning, then turn to high 6-8 hours later.
- After cooking on high for at least an hour, remove chicken from pot and serve.
- Serve with rice, steamed vegetables such as pea pods, and the cooked apples on the side.
- Notes: This recipe is one I came up with a few years back (during a time I was going by the nym"Sari") when I was trying to come up with something different but only wanted to use what I already had in the kitchen; just the smell of it cooking was enough to drive us crazy with hunger- sometimes the best recipes come up by accident!
- I prefer my chicken or turkey skinless, so that's why this recipe uses skinless chicken; the flavors of the marinade also penetrate the meat much easier without the skin, but the one time I didn't skin the chicken it still turned out wonderfully.
- When I first made this I used original Bartles and James Cooler (which is difficult to find these days, so margarita flavor is close), which worked very well, and it had a very nice taste and aroma; beer can also be used, but I prefer the wine cooler.