---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SEASAME CHICKEN
  Categories: Main dish, Oriental, Poultry
       Yield: 8 servings
  
            Whole steamed chicken
            -see below
       2 ts Sesame oil
       1 tb Minced ginger
       2 ts Light soy sauce
       1 tb Teriyaki sauce
     1/2 ts Sugar
 
 --------------------------GARNISH--------------------------
     1/2 c  Toasted sesame seeds
     1/2 c  Finely shredded green onions
  
   Any large pot that will hold a  deep sided plate such
   as a pie tin will work. Put a few inches of  water in
   the pot and then put an inverted dish or wide can with
   the ends removed in the water and then place the plate
   on the  support. Anything that will hold the plate
   above the water and let the steam circulate will work.
   Bring the water to a boil and put the chicken in the
   pot.  Cover tightly and let steam for 45 minutes to an
   hour, depending  on the size of the bird and how well
   done you want it. Turn off  the heat, remove the lid
   and let the steam disperse. Remove the  chicken and
   let it cool until you can handle it comfortably.
   While the chicken steams, heat the oil quite hot and
   then let it cool. Rub or brush the oil over the
   chicken and then the salt. At this point, you can bone
   and shred the chicken, cut it into Chinese style
   serving pieces or just disjoint it western style.
   Place on a bed of greens --lettuce or whatever you
   like. Heat the sesame oil in a small  pan and brown
   the ginger. Add soy sauce, teriyaki sauce and sugar,
   stirring to dissolve the sugar. Pour sauce over the
   chicken and serve warm or at room temperature.
  
 -----

Plain Text Version of This Recipe for Printing or Saving