Japanese Teriyaki Chicken
|Broiler fryer chicken||2 1⁄2 Pound, cut into 8 pieces (1 Bird)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Sake/Cooking sherry||1⁄4 Cup (4 tbs) (Japanese Rice Wine)|
|Monosodium glutamate||1⁄4 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Grated fresh ginger root||1 Teaspoon|
In a large bowl combine all ingredients.
Marinate chicken pieces 3 to 4 hours.
Place chicken skin side down in a deep, 3-quart, heat-resistant, non-metallic baking dish and heat on roast for 12 minutes.
Turn chicken skin side up and heat on roast for 6 to 8 minutes or until chicken is fork-tender.
Baste occasionally with sauce.