Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Young chicken; cut into 6ths |
5 tablespoons | Soy sauce |
5 tablespoons | Honey |
2 tablespoons | Sugar |
2 tablespoons | Brandy |
5 \N | Cloves garlic; minced |
1 teaspoon | Ground ginger |
¼ teaspoon | Salt |
Source: "Melabes" newspaper (local Petach Tikva weekly paper) with the permission of the 778 company
Mix the ingredients for the sauce in a bowl. Marinate the chicken pieces in the sauce for 2-3 hours. Lay the chicken pieces in a pan and pour the sauce over them. Bake at a high temperature for 10 minutes, then lower the temperature to medium heat and bake for an additional 40 minutes or until brown.
I baked this first at 225 C then lowered the temperature to 180 C.
Posted to JEWISH-FOOD digest by Lenore Gould <lenoreg@...> on Oct 08, 1998, converted by MM_Buster v2.0l.