Ingredients: 4 chicken thighs salad oil 8 green peppers salt Marinade: 3 tablespoons soy sauce ("shoyu") 2 tablespoons "sake" (Japanese rice wine) 1 tablespoon sugar 2 teaspoons ginger juice Directions:1. Prick chicken skin with fork. Marinate in sauce about 30 minutes; drain. 2. Heat marinade until thick. 3. Preheat oven to about 460F (230C). Arrange chicken skin-side-up in greased baking pan. Cook for 10 to 12 minutes, basting with marinade a few times. 4. Make slit lengthwise on green peppers; remove seeds. Heat oil in pan. Saute peppers; season with salt. 5. Arrange chicken on serving plate and garnish with green peppers. |