Beijing Chicken - cooking recipe

Ingredients

3 lbs frying chicken
1/2 cup teriyaki sauce
1 tablespoon dry sherry
2 teaspoons fresh gingerroot, minced
1/2 teaspoon fennel seed, crushed
1/2 teaspoon orange peel, grated
1/2 teaspoon honey

Preparation

Rinse chicken pieces and pat dry with paper towels. Place in large, plastic bag.
Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken. Press air out of bag. Tie or seal top securely.
Refrigerate 8 hours or overnight, turning bag occasionally.
Reserving marinade, remove chicken and place on rack of broiler pan.
Heat reserved marinade to boiling, let boil 5 minutes so it will be safe for basting.
Broil 5 to 7 inches from heat source, about 40 minutes or until chicken is tender, turning pieces over and basting occasionally with reserved marinade.