1 1/2 c. Kikkoman soy sauce
6 or 8 cloves garlic
1/2 c. sake (drinkable)
4 thumb sized pieces of ginger, fresh grated
4 lbs. chicken, cut up sm. (wings are best)

Mix all except the chicken. Store 48 hours in jar covered tight in the refrigerator. Clean and damp dry chicken pieces and place in a baking pan. Cover with the sauce for 1 hour. Drain chicken and reserve the sauce. Place in 400 degree oven and baste occasionally with sauce to keep moist. Cook until done. Serve hot (it's not bad cold either). Sauce can be reused.