For teriyaki lovers, here's the finest recipe inspired by the excellent little pamphlet Cook in Clay published by the makers of the Romertopf pot. We've served this dish, with variations, to as many as a dozen guests with never anything less than ecstatic results. The chicken comes out tender and full of flavor, especially after being marinated in this incredible sauce. You can add all sorts of Chinese or Japanese seasonings, but be sure they stay on the bland side. Caution: Don't add any salt-there's enough in any good soy sauce. (We prefer the rich, heavy soy sauce bottled in Hong Kong in a brown stone jug by Ko Sang Yick.)