Directions
Chicken:
3
pounds chicken (I used 3 large chicken breasts bone with a weight of about 2 ½ lb)
Marinade:
1/3 cup
soy sauce
1/4 cup
oil
1
teaspoon garlic powder (or 2 fresh garlic cloves, pressed – I used 2 Tbsp.
minced garlic)
2
teaspoons five spice powder
1
teaspoon grated fresh ginger (I cut this down to ¼ tsp. ginger)
1
tablespoon dry sherry (this I didn’t use)
In a
small bowl, combine 1/3 cup soy sauce, 1/4 cup oil, such as light olive oil or
peanut oil, 1 teaspoon garlic powder or 2 fresh pressed garlic cloves, 2
teaspoons five-spice powder, 1 teaspoon grated fresh ginger and 1 tablespoon
dry sherry, and use as a marinade.
Marinate
Chicken
In a
large plastic or ceramic container with a lid, place the 3 pounds chicken.
Pour
the marinade over all the pieces, turning until all the pieces are coated
evenly.
Cover
and marinate at least 1 hour, and up to overnight.
Cook
Chicken
Bake in
a 375-degree F. oven (basting once or twice), or grill, for about 45 minutes or
until done.
COMMENTS: As you can see I used a little less chicken,
minced garlic, less ginger (too strong for me) and eliminated the sherry. This marinated for about 24 hrs. As it baked I would baste with the drippings
(not the leftover marinate). This came
out so moist. The flavors flowed
throughout the chicken and was delicious.
I ate some as it was and some on a salad that I drizzled with an
oriental dressing, sesame sticks and some roasted peanuts. This made a wonderful meal.
