1 tbsp Brown sugar
3 tbsp Dry sherry
2 tbsp Soy sauce
1 tsp Ginger, minced
1 tsp Garlic, minced
1/4 tsp Chinese five-spice powder
4 Chicken thighs, skinned
1 tsp Cornstarch
1 tbsp Cold water
2 Green onions, sliced thin
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In shallow 1 1/2 quart microwaveproof dish,combine first 6 ingredients. Add chicken and turn to coat. Cover and microwave on HIGH 10 minutes, turning chicken halfway through. Transfer chicken to platter. Dissolve cornstarch in cold water and stir into pan juices, Microwave uncovered on HIGH 1 1/2 minutes more. Stir and pour over chicken. Garnish with green onions. Serve with wild and white rice and steamed watercress.
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