| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 8 |
|
Chicken Thighs |
| 2 |
|
Garlic Cloves |
| 2 |
ts |
Freshly Grated Ginger |
| 1 |
|
Chilli, seeds removed and finely chopped |
| 4 |
tb |
Soy sauce |
| 6 |
|
Spring Onions, Trimmed and chopped |
| 2 |
tb |
Sesame Oil (or vegetable Oil |
| 4 |
tb |
Sherry |
| 2 |
ts |
Sugar |
INSTRUCTIONS
Combine all the above ingredients in a bowl, cover with clingfilm and
refrigerate for as long as possible, preferably overnight. Preheat the oven
to gas mark 4, 350F, 180C. Wipe the marinade from the chicken and bake for
15 minutes or until cooked.
Put the marinade into a saucepan and reduce over a moderate heat until it
reaches a syrupy consistency. When the chicken is cooked, pour over the
marinade and allow to cool, tossing the chicken so it is well coated with
the sauce.
Source: Hugo Arnold, Evening Standard, London
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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