Bejing chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Frying chicken pieces |
| ½ | cup | Kikkoman Teriyaki Sauce |
| 1 | tablespoon | Dry sherry |
| 2 | teaspoons | Minced fresh ginger root |
| ½ | teaspoon | Fennel seed, crushed |
| ½ | teaspoon | Grated orange peel |
| ½ | teaspoon | Honey |
Directions
Rinse chicken pieces and pat dry with paper towels; place in large plastic bag. Combine remaining ingredients; pour over chicken.
Press air out of bag; close top securely. Refrigerate 8 hours, or overnight, turning bag occasionally. Reserving marinade, remove chicken and place on grill 5 to 7 inches from hot coals. Cook 30 to 40 minutes, or until chicken is tender; turn over and baste with reserved marinade occasionally. (Or, broil 5 to 7 inches from heat source about 40 minutes; turn over and baste occasionally.) Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias