Honey/Soy/Sherry Chicken

Honey/Soy/Sherry Chicken
(makes 4 meals which could enable leftovers for work ...)

8 free range chicken legs or 12 wings
Marinade
quick pour of sherry (is that 40-50ml perhaps?)
50ml soy sauce
large dollop of honey (a dessert spoonful say)

Mix the marinade in a ceramic baking dish and stir in the chicken. If time permits continue marinading in fridge for an hour or so turning/stirring once or twice.

Place the ovenproof tray into a 175 degree oven. Turn chicken and tray and stir around the marinade so that chicken remains fairly moist. Approx 60 minutes later it should be nicely browned and ready to devour.

30 minutes before the chicken will be ready, cook some rice up. Make sure you cook enough rice for leftovers...

Hints re cooking rice:

I like to use a rice cooker as they need less attention and will keep your rice nice and warm until your accompanying dish is finished.
I wash my rice about four times by pouring enough water into the cooker to cover the rice I am cooking , swilling it around with my recently washed hands and then once clean adding sufficient water to cover the rice level using the height of my finger nail as a rough guide.

I normally steam some vegetables to accompany this simple but tasty dish.