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1 (3 to 5 pound) frying chicken
Combine all ingredients, except chicken, and any other additions for variation, to create the marinade. Zap in microwave if needed to help dissolve the honey.
Tuck in the wing tips of the chicken to keep it as compact as possible for microwaving. Put chicken in an oven cooking bag (such as Reynolds) and pour in the marinade. Tie the bag with the special strips (if microwavable), or cut a strip off the open end of the bag. Marinate in the refrigerator at least two hours, preferably longer, turning the bag a few times during this time.
Set in a microwave dish (with sides, in case of leakage), with breast side down to start. (This helps flatten the point of the breastbone for even cooking.)
Make a small slash near the closure (tie) for steam to escape. Try to keep that facing upward during the cooking process.
Microwave at 75% power (I use 80%) for a total of about 40 minutes, turning breast side up about halfway through the cooking. This is not rocket science.
Let the chicken sit for about ten minutes while you prepare the sauce.
Sauce:
Dissolve 1 tbsp. cornstarch in 2 tbsp. cold water for each cup of sauce. (I like thick sauce, so use more.) Microwave on high 2 to 3 minutes to thicken (more time if using more than 1 cup of juices); stir once or twice during the cooking. Pour over the chicken.
Poster's Notes:
Quick and easy preparation, but best to marinate at least for a few hours or even a day ahead. Unlike an oven, however, you cannot cook more than one bird at a time without greatly increasing the time and also rotating positions for even cooking. I have not tried this in an oven, but it should work since the bags are for oven use.
I have made this with chicken pieces but prefer the whole bird
Posted by Miryam Bachrach
Nutritional Info Per Serving: N/A
1/4 cup soy sauce
1/3 cup honey
1/3 cup sherry
1" piece of ginger, grated
Chopped green onion (optional)
Cut a small tip off the corner of the cooking bag and drain the juices into a large measuring cup that can go into the microwave. Use as much (or little) as you want for the thickened sauce. (Leftover sauce can be used on potatoes, rice, etc.)
The basic recipe came from a microwave cooking class several decades ago. I had just acquired my first microwave and wanted an understanding of the cooking principles, as well as some recipes. Microwaves were much less powerful then, and I like chicken well cooked, so you may want to adjust cooking time. (I think the "new" ones were about 700 watts; the one I inherited was about 450 and needed more time.)