10 lb chicken thighs & drumsticks, excess fat removed and slit through once.
1 bottle dry sherry
1 cup water
1 lb fresh ginger, peeled and minced in food processor
5 heads of garlic, minced
3 serranno peppers (or your favorite chiles), minced
1/2 cup dark brown sugar(packed for measuring)
2/3 cup Japanese soy sauce
1 tbsp 5-spice powder
Place chicken in Zip-Loc bags.
Combine all ingredients for marinade, puree in food-processor or blender, add to chicken and marinate in refrigerator overnight.
Drain chicken, place in deep pan and bake uncovered at 400°F for 1 hour. Reduce temp to 350°F. Add marinade, basting occasionally. Bake for 1 more hour and the flesh will be falling from the bones.