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Serves 6 average people or 3 HOPS! members Ingredients10 lb chicken thighs & drumsticks, excess fat removed and slit through once.1 bottle dry sherry 1 cup water 1 lb fresh ginger, peeled and minced in food processor 5 heads of garlic, minced 3 serranno peppers (or your favorite chiles), minced 1/2 cup dark brown sugar(packed for measuring) 2/3 cup Japanese soy sauce 1 tbsp 5-spice powder InstructionsPlace chicken in Zip-Loc bags. Combine all ingredients for marinade, puree in food-processor or blender, add to chicken and marinate in refrigerator overnight. Drain chicken, place in deep pan and bake uncovered at 400°F for 1 hour. Reduce temp to 350°F. Add marinade, basting occasionally. Bake for 1 more hour and the flesh will be falling from the bones.
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