Recipe: Honey Ginger Chicken (marinated in soy sauce and honey, baked)

HONEY GINGER CHICKEN

"My children adore this tantalizing baked chicken. Marinated in a soy and honey bath, it cooks to a caramelized sweetness that's irresistible. To produce this delicious taste and deep color, make sure to give the chicken the full roasting time; it won't be overcooked, I promise you. Serve this bird with rice and a platter of steamed green vegetables such as snow peas, broccoli, and spinach."

1 (6 inch) piece fresh ginger, peeled and coarsely chopped (about 1/2 cup)
12 garlic cloves, minced
16 medium scallions, white and green parts, coarsely chopped
3/4 cup low-sodium soy sauce
3/4 cup honey
1/4 teaspoon five-spice powder
Freshly ground black pepper
2 chickens (3 pounds each), trimmed of all visible fat and cut into eighths, or 6 pounds chicken parts of your choice
FOR SERVING (OPTIONAL):
Hot cooked rice
Steamed vegetables, such as snow peas, broccoli, and spinach

Preheat the oven to 350 degrees F.

Place the ginger, garlic, scallions, and half the soy sauce in a food processor and process 2 minutes. Add the remaining soy sauce, the honey, and five-spice powder. Season to taste with the pepper and process to blend.

In a large bowl, combine the chicken with the marinade and toss. Line a large 1 1/2- to 2-inch deep baking dish with foil and add the chicken skin side down in a single layer. Spoon over the marinade and bake for 45 minutes. Turn the pieces over, baste with the sauce from the pan, and bake another 45 minutes.

Serve the chicken hot or cold. If desired, serve hot with rice and a platter of steamed green vegetables such as snow peas, broccoli, and spinach.

Makes 6-8 servings
Source: Empire Kosher Chicken Cookbook by Arthur Boehm