Chicken Baked in Preserved Bean Curd ("Foo Yue")

Called "chicken in brown sauce" by Markus, this was an invention one hungry and tired evening.

Ingredients:

1 piece (1 TBS) of preserved bean curd ("Foo Yue"; comes in small jar; I use the spicy variety)
dash of sesame oil
dash of white pepper
2 TBS cooking wine
4 chicken legs

1. Preheat oven to 400 degrees Fahrenheit.
2. Mash the preserved bean curd. Add sesame oil, white pepper, and cooking wine. Keep mashing until you get a smooth sauce.
3. Dribble the sauce over the chicken legs until they are completely covered.
4. Place in a baking dish. Bake for about 20 minutes or until done.

{**Tastes particularly good when served with white rice topped with Japanese rice seasoning--a mixture of dried seafoods, seaweed and sesame seeds]