3 to 3 1/2 lbs. chicken
2 tsp. salt
4 garlic cloves, peeled
2 slices fresh peeled ginger
2 tsp. sugar
5 tbsp. hoisin sauce
3 tbsp. rice wine and dry sherry
1 tbsp. dark and 1 tbsp. light soy sauce
Pinch hot pepper flakes
2 tsp. toasted sesame seeds

Quarter chicken and rub evenly with salt. Combine remaining ingredients in a blender and puree. Rub mixture over chicken and set aside. Marinate 1 hour at room temperature or overnight in refrigerator (warm to room temperature before cooking). Broil leg quarters for 15 minutes turning once, add breast quarters and continue cooking or 10 more minutes, (until done), turn for even cooking. Serves 6.