"1 cup of apricot gelatin"
"2/3 cup of soy sauce"
"1/4 cup of Karo light corn syrup"
"2 cloves of garlic, minced"
"2 tablespoons of grated ginger (or 1 tablespoon of fresh ginger, peeled and chopped")
"2 tablespoons of mustard"
"1 1/2 pounds of chicken, cut into pieces"
"1 cup of apricot gelatin"
"2/3 cup of soy sauce"
"1/4 cup of Karo light corn syrup"
"2 cloves of garlic, minced"
"2 tablespoons of grated ginger (or 1 tablespoon of fresh ginger, peeled and chopped")
"2 tablespoons of mustard"
"1 1/2 pounds of chicken, cut into pieces"
"In a large saucepan, combine the gelatin, soy sauce, Karo light corn syrup, garlic, ginger, and mustard
Bring to a boil over medium heat, stirring constantly, until the mixture thickens."
"Place the chicken pieces in a large bowl and pour the marinade over them
Cover and refrigerate for at least 1 day or overnight."
"Preheat the oven to moderate temperature (170°F)
Arrange the chicken pieces on a baking sheet and brush with the remaining marinade."
"Roast the chicken in the preheated oven for 50 minutes, basting frequently with the marinade until the chicken is cooked through."
"Thicken the sauce with 1 tablespoon of cornstarch
Serve warm or at room temperature, garnished with apricots and parsley, if desired."
