Easy "Asian" Chicken Dish
"Goomba" wrote in message
The marinade sounds good, though I'd have added some rice wine or
sherry to it. With already seasoned vegetables and chicken with that
long marinade, why did you need to add bottled sauce? -aem
Why'd she have to add water?
Because this was six chicken legs and six chicken thighs in a deep pyrex
baking dish and there's no reason to use *all* of my soy sauce for a
marinade. Discovered early after I did so a few times.