Recipe - Gingery-Maple Chicken

2 One half pound Chicken drumsticks
One half cup Flour
One fourth cup Vegetable oil; (approx.)
One half cup Maple syrup
2 tablespoon Cider vinegar
2 tablespoon Dry sherry
2 tablespoon Soy sauce
2 teaspoon Ground ginger
2 Cloves garlic; minced
One half teaspoon Pepper
Minced green onions;
optional

In large bowl, combine chicken and flour. Toss to coat well, shaking off
excess flour. In large skillet, heat 2 tablespoons of the oil over
mediumhigh heat. Cook chicken in batches, about 5 minutes, turning
frequently and adding more oil as needed, until golden.

Arrange chicken in single layer in 11 X 7" baking dish. In small bowl,
whisk together remaining engredients (except green onions) and pour evenly
over chicken.

Bake, uncovered, in 325F degree oven for 30 minutes. Turn the chicken over;
bake for 45 minutes or until the glaze has thickened.

Serve garnished with minced green onions.

NOTES : This recipe came from a very dear Canadian friend of mine (and
fellow ExPat in Saudi), Linda St. Pierre who, in turn, got it from her
sisterinlaw, also named Linda St. Pierre. Can be used with pretty much
any kind of chicken pieces.
Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MCRecipe
Digest V1 #672 by Creedenite@aol.com on Jul 15, 1997