Hong Kong Chicken
|Water||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Seasoned salt||2 Teaspoon|
Cut chicken into quarters; arrange in a single layer in a 13x9x2 inch baking dish.
Mix water, sherry, soy sauce, honey and seasoned salt in a small bowl; pour over chicken, turning to coat on all sides; cover.
Marinate chicken in refrigerator about 4 hours, or overnight.
About 2 hours before serving time, remove chicken from refrigerator; let stand at room temperature 30 minutes, then drain; reserve marinade.
Arrange chicken, skin side up, on rack in broiler pan, or in a shallow baking pan with a rack.
Brush generously with part of the marinade.
Bake in moderate oven (350Â°), basting with remaining marinade every 20 minutes, 1 1/2 hours, or until chicken is tender and deep golden brown.
Place on heated serving platter; serve with cooked frozen Chinese pea pods and sliced water chestnuts, if you wish.