Oriental Plum-Glazed Chicken
soy sauce, tamari
scallions, spring or green onions
chinese five spice powder
Mix together plums, wine, soy, sugar, lemon juice, onion, and five spice.
Rinse chicken and pat dry.
Arrange legs in a 10x15 inch pan. Brush with plum sauce.
Bake, uncovered, in a 375℉ (190℃). oven for 25 minutes.
Turn chicken pieces over, brush with remaining plum sauce, and continue to bake until meat at thigh bone is no longer pink (cut to test), 20 to 25 minutes longer.
Baste with pan juices during last 10 minutes of baking.
Lift Chicken onto a platter and garnish with cilantro.
Skim fat from pan juices; add ¼ cup water to pan and stir over high heat just until boiling.
Serve juices with chicken.