For additional recipes, visit us at
www.AromaCo.com
Recipes
Vegetable Soup
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.
Teriyaki Roast Chicken
1
1/2 cup
1/4 tsp.
1/4 tsp.
1/4 cup
1/4 cup
11/2 tsp.
3 slices
3 tbsp.
11/2 tbsp.
whole chicken (about 4 lbs.)
soy sauce
garlic salt
white pepper powder
dry sherry
sugar
honey
fresh ginger root
water
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.
peanut oil
small cabbages, cut into strips
carrots, chopped
celery stalks, chopped
green onion, chopped
water
sherry
soy sauce
salt and pepper, to taste
6 tbsp.
3
2 cups
9
1 cup
41/2 quarts
3 tsp.
3 tbsp.
--
12.
13.
