| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 4 | Servings | |
INGREDIENTS
| 1 | Young chicken, cut into 6ths | |
| 5 | T | Soy sauce |
| 5 | T | Honey |
| 2 | T | Sugar |
| 2 | T | Brandy |
| 5 | Cloves garlic, minced | |
| 1 | t | Ground ginger |
| 1/4 | t | Salt |
INSTRUCTIONS
Source: "Melabes" newspaper (local Petach Tikva weekly paper) with the permission of the 778 company Mix the ingredients for the sauce in a bowl. Marinate the chicken pieces in the sauce for 2-3 hours. Lay the chicken pieces in a pan and pour the sauce over them. Bake at a high temperature for 10 minutes, then lower the temperature to medium heat and bake for an additional 40 minutes or until brown. I baked this first at 225 C then lowered the temperature to 180 C. Posted to JEWISH-FOOD digest by Lenore Gould <lenoreg@wwnet.com> on Oct 08, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 121
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 813.8mg
Potassium: 66.9mg
Carbohydrates: 31g
Fiber: <1g
Sugar: 28.2g
Protein: 1.4g