| 1 | For teriyaki lovers, here"s the finest recipe inspired by the excellent little pamphlet cook in clay published by the makers of the romertopf pot. |
| 2 | We"ve served this dish, with variations, to as many as a dozen guests with never anything less than ecstatic results. |
| 3 | The chicken comes out tender and full of flavor, especially after being marinated in this incredible sauce. |
| 4 | You can add all sorts of chinese or japanese seasonings, but be sure they stay on the bland side. |
| 5 | Caution: don"t add any salt-there"s enough in any good soy sauce. |
| 6 | (we prefer the rich, heavy soy sauce bottled in hong kong in a brown stone jug by ko sang yick). |
| 7 | In a non-metal bowl, combine the ingredients for the marinade, mix well, and marinate the pieces of chicken for at least half a day, turning frequently. |
| 8 | When ready to cook, presoak pot, top and bottom, in water for 15 minutes. |
| 9 | Add the chicken and the marinade to the pot. |
| 10 | Place covered pot in a cold oven. |
| 11 | Set temperature to 450 °F. |
| 12 | Cook 45 minutes. |
| 13 | Ten minutes before end of cooking time, remove the pot and pour off the liquid into a saucepan. |
| 14 | Return the pot to the oven, uncovered, for the final 10 minutes of cooking. |
| 15 | Meanwhile, bring the liquid in saucepan to a boil and thicken with arrowroot. |
| 16 | Serve with rice, liberally drenched with the sauce. |
| 17 | For an optional chinese touch, sprinkle the chicken with almonds and sesame seeds. |
| 18 | Note: chinese five spices are a combination, in powder form, usually found in chinese markets. |
| 19 | If not available, use star anise, ground to a powder with a mortar and pestle |
