Recipe for Hong Kong Chicken 
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Yield:
6 -8
Ingredients:
Amount Ingredient
Grated zest from 4 oranges
2/3 cup orange juice
4 tbl honey
3 tbl soy sauce
2 tbl toasted sesame oil
1 tbl minced fresh ginger
1/4 tsp crushed red-pepper flakes
2 tsp finely minced garlic
2 x chickens (2 1/2-3 lbs each), cut into 8 pieces and trimmed of excess fat
Salt and freshly ground black pepper, to taste
Instructions:
Instructions: For the marinade: A day before serving, combine the first 8 ingredients. Toss them together w/ the chicken in a large bowl. Cover and refrigerate overnight.

Preheat the oven to 375. Remove the chicken from the marinade and place it skins-side up in a shallow roasting pan. Season w/ salt and pepper. Pour 2/3 c of the marinade into the pan. Bake for 1 hr.

Remove the chicken to a serving platter. Strain the marinade into a small saucepan. Boil for 10 min to thicken. Drizzle over chickens. Serve w/ scallions as garnish.

Note: Skinless chicken will mean less cal and fat. Do not crowd the chix pieces in the roasting pan. Baste the chicken frequently for lacquered skin. Boiling sauce enriches and thickens it.

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