INGREDIENTS

INSTRUCTIONS

The following two recipes come from Charmaine Solomon's THE COMPLETE
ASIAN COOKBOOK.  I haven't tried either yet but plan to once we  finish
remodeling our kitchen.  This method of preparation is particularly
suited for chicken  drumsticks, thighs or wings.  If it is not possible
to buy selected  joints, a whole chicken can be used. See variation at
end of recipe.  Oven temperature: 350 to 375 degrees Cooking Time: 45
minutes to 1  hour  Wash chicken pieces, dry well on paper towels.  In
a large shallow  dish mix soy sauce, oil and wine.  Crush garlic to a
pulp with salt  and add to soy mixture with ginger and five spice. Mix
well. Put  chicken joints in marinade and turn to coat all sides.
Cover and  marinate for 1 hour or more.  Remove chicken from the
marinade, put in a roasting pan in one layer  and spoon about 2 Tb of
the marinade over. Roast in a moderate oven  for 45 minutes to 1 hour
or until chicken is brown and crisp, basting  every 20 minutes with the
marinade.  Serve hot or cold.  Wings need about 45 minutes roasting
time, drumsticks from 45-55  minutes and thighs 1 hour.  Thighs should
be roasted skin side  uppermost.  Variation  Make a marinade as above
and rub it well all over a 3 1/2 lb roasting  chicken.  Spoon some of
the marinade into the cavity of the chicken as  well.  Marinate for 1
hour, then roast as above, turning the chicken  first on one side and
then on the other so it is browned all over.  Baste frequently. Finish
cooking chicken breast upwards. It should  take about 1 hour 45
minutes.  To serve, carve chicken as for  red-cooked chicken.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 123
Calories From Fat: 94
Total Fat: 10.6g
Cholesterol: 0mg
Sodium: 973.7mg
Potassium: 235.3mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: 5.2g