Japanese Chicken

• 1 tender chicken (about 3½ pounds)
• 2-4 tablespoons soy sauce

Combine soy sauce, sake (or sherry and water), sugar, chopped ginger root, shallots, lemon and garlic. Cut chicken into serving pieces; dust with a little cornflour and marinate in this mixture for at least 4 hours, turning chicken in juices from time to time. Place chicken in a shallow baking dish; sprinkle with peanut or olive oil and bake in a slow ove