Save the Sauce Chicken

"The secret of this is in the sauce, which should be carefully saved from
batch to batch and replenished as needed. It grows richer and more
flavorful with each use."

4 chicken legs
1 cup soy sauce
1/2 cup water
4 cloves garlic, peeled
6 thin slices peeled fresh ginger

Combine all ingredients in a shallow lidded pand and simmer, covered,
until the chicken is very tender. Drain well, saving all the liquid. Grill
the chicken under a very hot broiler, turning once, until it is extremely
crisp. Serve with a bit of the reserved sauce and a few sprigs of
coriander, if possible, for garnish.

Store the extra sauce in the refrigerator, leaving the fat on top in
place--it acts as a seal and helps keep the sauce good. Remove fat before
reusing sauce (a new seal will form with each use). Sauce should be frozen
if it is not to be used within 10 days or so.

Source: Yankee Magazine (RB)

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/