| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
March 1992 |
1 |
servings |
INGREDIENTS
| 2 |
|
Garlic cloves; chopped |
|
|
A; (1-inch) cube of |
|
|
; peeled fresh |
|
|
; gingerroot, |
|
|
; quartered |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Cider vinegar |
| 2 |
ts |
Honey |
| 1/4 |
ts |
Aniseed |
| 1/4 |
ts |
Salt |
| 1 |
lb |
Chicken thighs |
INSTRUCTIONS
In a blender puree the garlic and the gingerroot with the soy sauce,
the vinegar, the honey, the aniseed, and the salt. In a resealable
plastic bag combine the marinade with the chicken thighs and let the
chicken marinate at room temperature for 15 minutes. Arrange the
chicken on the rack of a foil-lined broiler pan, discarding the
marinade, and roast it in the middle of a preheated 425F. oven for 20
to 25 minutes, or until it is cooked through.
Serves 2.
Gourmet March 1992
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