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TERIYAKI (Japanese Barbequed Chicken), Japanese
This recipe is delicious! I was bad and left the chicken marinating in the fridge overnight, but it didn't seem to matter. The taste of this teriyaki is much smoother and rich than bottled sauces. I used Grandma's Pure Molasses, and fresh garlic. Skipped the red coloring...beautiful color without!
Clean and singe chicken. Salt and leave for 1 hour. Halve or quarter chicken
Mix soy sauce, sugar, molasses and garlic in flat pan and soak chicken for 2 to 3 hours, no longer, or the soy sauce will drain the meat juice out of the chicken. If chicken is cut as for American frying, soak only 1 to 2 hours.
Broil or bake. If baked, cover baking pan and bake it at 350°. Baste chicken every 10 to 15 minutes until done. This gives the beautiful glaze. Cool and cut into small pieces. Serves 6 to 8
Variation: Other meats prepared with the same sauce -- lean beef, pork, rabbit pigeon, fish or shrimps.
Contributed by Mrs. Sayde Kasuga, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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