(2003-03-02) Master Sauce Chicken

Made Barbara Tropp's Master Sauce chicken. Interesting points in the process:

• after cooking it on the stovetop, "steep" for extra couple hours in that same pot as it cools

• when done, massage with sesame oil for flavor and shininess - and it didn't even tip me.

It came out pretty good. Might have been better the same night it was made, but the wife wasn't in the mood - she didn't get none that night! Process isn't tricky or time-consuming, but you have to keep basting it often, which can be an annoying interruption.