Mahogany Chicken
This is an older, mid-2oth century chicken dish—even Betty Crocker had a recipe for it—back when Asian condiments were becoming more available, and home cooks were expanding family palates. It’s still a favorite for everything from family night dinners with fussy eater kids, to tailgate parties. This version uses most of the traditional ingredients, but ramps up the quantities for a deeper flavor. Add more or less of each—you know your table! Quantities here are for two pounds of chicken—legs, thighs, wings, or mixed.
- 2 lbs chicken pieces
- ¾ cup soy sauce—your choice of type
- ¼ cup mirin, or very dry sherry
- ½ cup hoisin sauce
- ¼ cup plum sauce
- 1-1 ½ inch fresh ginger, peeled and grated
- 4 cloves of garlic, minced
- ¼ rice wine vinegar
- 2-3 tblsp honey
- A little heat, your choice (optional)
Mix all the sauce ingredients in a large, sealable plastic bag. Add chicken pieces and shake to cover with sauce. Put sealed bag flat on platter and refrigerate for up to 24 hours—turning occasionally. Line a large baking pan with foil and spread a little oil on the foil. Arrange chicken pieces in single layer in pan. Put remaining marinade in saucepan and bring to boiling.  Place chicken in 350’ degree oven for about 15 minutes while marinade is simmering on medium heat on stove. Sauce will be reduced and thickened after about 15 minutes. Start basting the chicken every 10 minutes as soon as sauce has thickened. Chicken is done when it registers 165’ on meat thermometer. It will be very sticky!! Serve garnished with thinly sliced scallions and remaining sauce.
The Kitchen Hive
