| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Clay pot |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Soy sauce |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Garlic powder (or use fresh ginger and garlic if you prefer) |
| 2 |
tb |
Catsup |
| 2 |
lb |
Broiler-fryer chicken pieces (up to 3) |
INSTRUCTIONS
Combin all ingredients except chicken and mix well. Place chicken pieces in
a shallow pan or large plastic bag. Pour sauce over chicken. Cover or seal
tightly and let chicken marinate in the refrigerator for 24 hours, turning
pieces once during the time.
Soak clay pot as usual (15 minutes at least in cold water). Combine chicken
and sauce in the cooker. Cover and put into a cold oven and bake at 400
degrees for an hour or until the juices run clear. Serves 4
Posted to FOODWINE Digest by "Joanne L. Schweikj" <SCHWEIKJ@FREDONIA.EDU>
on Nov 18, 1997
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