| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Young chicken; cut into 6ths |
| 5 |
tb |
Soy sauce |
| 5 |
tb |
Honey |
| 2 |
tb |
Sugar |
| 2 |
tb |
Brandy |
| 5 |
|
Cloves garlic; minced |
| 1 |
ts |
Ground ginger |
| 1/4 |
ts |
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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