Jan McEwen
Teriyaki Chicken

Teriyaki Chicken

18 Oct 1994 20:05:17 -0400 Akademia Pana Kleksa, Public Access Uni* Site
From _Favorite Island Cookery Book II_ put out by the Honpa Hongwanji 
Buddhist Temple:

Teriyaki Chicken

3-4 lb chicken thighs or drumsticks


3/4 cup shoyu
3/4 cup sugar
  2 Tbsp sherry
  1 Tbsp sesame seed oil
  1 Tbsp sesame seeds
1/2 tsp MSG
  1 clove garlic
1 1/2 inch piece ginger, crushed

Mix all ingredients.  Soak chicken 4 hour or overnight in sauce.  Bake in 
shallow pan at 325F for 1 hour.  Ten minutes before turning heat off, 
pour rest of shoyu mixture.  Serve with chopped green onion and Chinese 

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