2 whole chicken breasts
3 tbsp. lemon juice
3 tbsp. dry sherry
3 tbsp. soy sauce
2 tsp. chopped fresh ginger root or 1/2 tsp. ground
1 clove garlic, crushed
1 tsp. sugar
1 tsp. cornstarch mixed with 1 tbsp. water

Split and bone the chicken breasts but leave the skin on. In a small shallow glass or ceramic dish, combine the lemon juice, sherry, soy sauce, ginger and garlic. Add the chicken pieces in a single layer and turn several times to coat. Allow to marinate in the refrigerator 3 hours or overnight, turning several times.

Drain the chicken and broil, skin side down, over a charcoal fire or in oven broiler for 3 minutes. Brush with marinade and broil, skin side up, 3 minutes. Brush with marinade and broil, skin side down, for 3 more minutes, or until golden and done.

Remove garlic and place remaining marinade in a small saucepan. Add the sugar and cornstarch mixed with water. Bring to a boil, stirring. Cook 1 minute. Pour over chicken and serve with hot cooked rice, parsley sprigs, and hot mustard powder mixed to a thick paste with water, if you wish. Makes 4 servings.