"Goomba" > wrote in message
...
> aem wrote:
>
>> 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.