Teriyaki Chicken Drumlets

5/1/95

	Today's recipe is teriyaki chicken drumlets.  Be forewarned
that these do take fairly long to prepare (about 3.5 to 4 hours total),
though one does not have to be attending to the food at all times during
that period, of course. =)  Anyway, I'll try to put up a recipe a bit
easier to prepare for next time... but until then, I hope you enjoy this
one!


Ingredients:

   ~3 lbs   chicken drumlets
    1/3 C   soy sauce
      3 T   sugar
      3 T   brown sugar
      3 T   sake
    1/4 C   chicken broth (1/4 cup boiling water & 1 chicken bullion cube)
            ginger (~2"-2.5" length, grated)
            garlic (~6 large cloves, minced)
            black pepper

Instructions:

	Mix soy sauce, sugar, brown sugar, sake, and chicken broth in a
wide, shallow container.  I have this ceramic roasting pan which is about
a foot wide, a foot and a half long, and a couple inches deep... but you
can use whatever you have around.  Next, grate the ginger and chop the
garlic.  The garlic should be chopped into fairly small pieces.  Or you
could grate the garlic, if that appeals more to you.  Add both the ginger
and garlic to the mixture, add several shakes of pepper (I'd suggest medium
grind pepper, unless you really like fine grind better), and again, mix.
This sauce will be used both for marinating and, later on, basting.
	Now take the chicken drumlets and marinate them in this sauce, for
at least two hours.  Since the chicken won't be completely submerged within
the sauce, you'll have to occasionally flip the drumlets, perhaps every hour,
or every half hour, if you want.  I find that chopsticks work well for
flipping duties, btw, both here and later on, during the basting process.  =)
	After the chicken drumlets have been soaking for at least two
hours, you can preheat your oven to around 325 or 350 F, depending upon
how well your oven works.  Take a foil-wrapped cookie sheet and arrange
the chicken drumlets upon it.  Make sure the foil wrap has some depth to
it, since the cookie sheet can collect a decent amount of sauce by the
time you're through, especially if you're being liberal with the basting!
Baste the drumlets (the top side, of course) with the sauce they'd been
soaking in, then put them in the oven.  If you had your oven on Preheat,
don't forget to change the setting to Bake!
	Let the chicken bake for 15 minutes (I'd recommend using a timer
or countdown alarm or something, since you'll be doing this four or five
times...).  Then take it out, flip all the chicken drumlets, and again,
baste the top side.  Put the chicken back in the oven, and repeat the
process.  Do this a total of 4 times (60 minutes actually baking in the
oven).  If you want, you can even baste a fifth time, but depending upon
your oven, you might not want to do this if all the sauce on the cookie
sheet has evaporated and turned brown by then... or you can just keep a
closer eye on it.  In any case, when basting the chicken, especially near
the end, be liberal with the sauce!  Especially with the ginger and garlic
bits, which can add a richer flavor to the chicken, when baked.
	Once you've finished with the last flip/baste/bake cycle, take
the chicken out, and serve, presenting it according to your personal
style or desire, perhaps with some rice and/or vegetables... or whatever
you feel would go well with it.  =)
	And then, enjoy!
	The recipe as stated above should serve perhaps 3-5 people,
depending upon how hungry they are.  =)