Simple. Sustainable. Savory.

Wednesdays on Mama Cooks.


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It's not often we'll have a big ol' piece of animal flesh as the centerpiece of our meals anymore, but recently I made dinner for some friends whose kids aren't quite as flexible as mine. So, a big hunk of meat it was. This sauce was outrageously good (thank you Ellie Krieger), and as the photo hopefully shows, it was like lacquered chicken. Not surprisingly, everyone else in my house was thrilled. And secretly, I was too.



Sauce adapted from Ellie Krieger, Food Network


¼ cup low sodium soy sauce
2 tabelspoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vingegar
2 garlic cloves, crushed or minced
1 teaspoon freshly minced ginger

Mix everything together and marinate chicken for up to four hours. Bake chicken, basting with the  sauce .