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From: plutchak@uwmacc.UUCP (Joel Plutchak)
Newsgroups: net.cooks
Subject: Re: Chicken spices
Message-ID: <890@uwmacc.UUCP>
Date: Fri, 12-Apr-85 15:45:21 EST
Article-I.D.: uwmacc.890
Posted: Fri Apr 12 15:45:21 1985
Date-Received: Mon, 15-Apr-85 02:58:04 EST
References: <608@ahutb.UUCP> <416@hou5h.UUCP>
Reply-To: plutchak@uwmacc.UUCP (Joel plutchak)
Organization: UWisconsin-Madison Academic Comp Center
Lines: 11

<!!!>

   Here's another vote for ginger and garlic with chicken.  I generally
score a breast, and marinate in a mixture of soy sauce, ginger (fresh
chopped, of course), and garlic (also chopped) for 20-30 minutes before
baking.  I came upon this method one day when I didn't feel like 
cleaning my wok after cooking; baking is much easier.
                          joel plutchak

"He'll go for a 50 mile bike-ride before breakfast, but is too lazy
to clean a wok."