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Chicken Teriyaki

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Description Edit

Ingredients Edit

  • 1 kg poulet (not poule)
  • 1/4 cup honey
  • 1/4 cup Maggi Arome
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger

Directions Edit

  1. Pierce poulet all over with the tip of a knife.
  2. Mix together remaining ingredients and pour over poulet, coating all sides.
  3. Cover and marinade at least 6 hours in fridge.
  4. Bake, basting with sauce, until tender.
  5. Serve with steamed rice.

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