Chinese Chicken

from the kitchen of Joan Heilman

(October 9, 2008) A long time ago, when I worked for a national magazine, I edited Clementine Paddleford, the country's first famous food writer, who brought this recipe back from one of her many forays into the hinterlands of America in her search for new dishes. A busy working mother, I found it a great dish to make when I got home from the office because it was so quick and easy. My kids, little then, loved it. They still ask for it sometimes when they come over for dinner.

This is the easiest dish you've ever made and everyone loves it. It takes only a few minutes to prepare so it's perfect for a last-minute dinner. Makes good leftovers too.

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Chinese Chicken

Ingredients:

• 6 to 8 chicken parts, preferably thighs
• 1/3 cup soy sauce
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 2 large cloves garlic, mashed

Remove excess fat from the chicken, leaving most of the skin on. Place the chicken skin-side down in the baking pan. In a small bowl, mix the other ingredients and add a little water. Pour over the chicken and bake in 350° F oven for about an hour, turning once with a spatula. Do not let the sauce burn or cook off; turn temperature down and/or add water if necessary.

This is enough for about six people, depending on their appetites. Serve with rice or noodles.

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