Wasabi Ginger Chicken with a Lime sugar glaze

This dish was inspired by a cooking show I watched late tonight. The man roasted a duck over a spit and I got to thinking what I could do that was more in line with my perspective and pocketbook.

1 4lb fryer chicken. Cut in pieces and salt and peppered. ( I tend to leave my pieces whole but that tends to make serving sizes far bigger than the 4oz recommended serving)

1-2 TBS wasabi paste. Or whatever your palate can handle.

1 1inch piece of fresh ginger peeled and grated. Reserve juice. (dry can be used however for this dish I don't recommend it. Buy the whole ginger and cut off what you need. Peel the rest and put it in a zip lock bag and store in the freezer. It will keep for 6 months or more.)

1/4 cup soy sauce

2 cloves chopped fresh garlic

2 chopped green onions

1-2 tsp toasted sesame oil.

1/4 cup oyster sauce.

Mix all ingredients together. Put cut up chicken in a zip lock bag and pour marinade over. Marinate for at least 4 hrs. While the chicken marinates prepare your glaze.

Lime Sugar Glaze.

1Cup lime juice. I use a bottled lime juice called Simply Limeade. It is a sweetened juice ready to drink.

1 Cup vanilla sugar. Or plain.

pinch of red chili flakes. Depending on your taste make it as spicy as you like. Or leave it out.

Pinch of salt.

1/4Cup chicken broth.

Combine all ingredients in a saucepan and simmer on medium heat until the liquid evaporates and creates a thickened glaze. You are creating a kind of simple syrup. Once thickened set aside.

Remove chicken from bag and discard marinade. Do not reuse. Place chicken skin side up on a cookie sheet that has been sprayed with cooking spray or in a low sided glass baking dish treated the same way.

Bake at 375 until chicken reaches desired doneness. Baste with glaze every ten minutes. Be careful as sugar burns.

Serve over buttered rice sprinkled with toasted sesame seeds and chopped green onion.

Let me know how it turns out.

p.s. Sometimes I boil a marinade , boil the heck out of it and use it as a sauce over the rice. I have even put the left over glaze in the sauce and it was quite delish.