Korean Chicken

Contributed by Adina (spyralfox@aol.com)

I've learned not to make this in TOO big of a batch; when I cooked a vat with 15 lbs of chicken for the family for Pesach, I ended up turning the bottom layer into stew. Very tasty, but not quite the texture I was looking for..... Some people may wish to "adapt" this recipe more; I've cut the soy sauce or added ginger, depending on who was coming to dinner. Like most main dishes I favor, preparation time is limited, and few utensils are used. this is my most frequent "party entree"

Ingredients:

• About 3-5 lbs of chicken. [you can use a whole chicken, cut up, or breasts, or legs, or whatever. I usually skin it.]
• 1/4 c sesame oil
• 1/2 c soy sauce
• 1 tsp freshly chopped ground ginger
• 3/4 c honey
• 1/2 c chopped scallions
• 3 crushed cloves of garlic

Instructions:

Preheat oven to 350 degrees F

Arrange the chicken in one layer in a large baking dish. Combine all other ingredients in a small bowl, to make the sauce. Pour the sauce over chicken. Bake for about one hour, turning pieces every 15 minutes.

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