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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ginger Chicken w/Sesame-Peanut Sauce
 Categories: Poultry, Herbs, Nuts, Vegetables
      Yield: 5 servings
 
MMMMM--------------------------CHICKEN-------------------------------
      1 tb Toasted sesame oil
      2 ts Kosher salt; more as needed
      1 ts Fine grated fresh ginger
      3 cl Garlic; fine grated or
           - minced
  3 1/2 lb Bone-in, skin-on chicken
           - thighs & drumsticks
      1 tb Neutral oil
      2    Scallions; thin sliced;
           - garnish

MMMMM------------------------PEANUT SAUCE-----------------------------
    1/4 c  Soy sauce or tamari; more to
           - taste
      2 tb Unseasoned rice vinegar;
           - more to taste
      1 cl Garlic; fine grated or
           - minced
    1/2 ts Fine grated fresh ginger
      1 tb Toasted sesame oil
      1 tb Honey; more to taste
    1/2 c  Smooth peanut butter
 
  PREPARE THE CHICKEN: In a small bowl, mix together
  sesame oil, salt, ginger and garlic, and smear mixture
  all over the chicken and underneath the skin. Place
  chicken on a rimmed baking sheet (or plate), preferably
  on a rack to allow air to circulate, and refrigerate
  uncovered for at least 1 hour and up to 24 hours.
  
  Set oven @ 425oF/218oC.
  
  Remove the rack under the chicken if you've used one. If
  the chicken isn't on a rimmed baking sheet, transfer it
  to one (you can line it with parchment to make clean-up
  easier, but it's not necessary). Pat the legs dry with a
  paper towel. Drizzle chicken with the neutral oil. Roast
  until the chicken is golden brown and the juices run
  clear when the thickest part of the thigh is pricked
  with a fork, 30 to 40 minutes.
  
  While chicken is in the oven, make the peanut sauce: In
  a medium mixing bowl, whisk together soy sauce, vinegar,
  garlic and ginger until combined, then whisk in sesame
  oil and honey. Add peanut butter and whisk until smooth.
  If the mixture is very thick (and this depends on your
  brand of peanut butter), whisk in a few tablespoons of
  cold water until it becomes a thick but pourable sauce.
  
  Transfer chicken to a serving plate and carefully pour
  any pan juices on the baking sheet into the bowl with
  the peanut sauce. Whisk until combined. Taste the sauce
  and add more soy sauce, vinegar or honey if you'd like.
  
  Drizzle or brush some of the peanut sauce all over
  chicken pieces, reserving some sauce for serving.
  Garnish with scallions and serve with reserved peanut
  sauce.
  
  By: Melissa Clark
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... AuH2O!  If you know what that means you ARE old!
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