Lemon Ginger Chicken And Pasta

• 2 large juicy lemons
• 1/2 c. soy sauce
• 3 Tbsp. fresh ginger, grated
• 16 pieces chicken
• 1 1/2 lb. vermicelli
• 1 large onion
• 1/2 Tbsp. vegetable oil
• 1/2 tsp. hot chili oil (optional)
• salt to taste
• 1 bunch cilantro, coarsely chopped
• 4 scallions, coarsely chopped

1. Squeeze the lemons into a Ziploc bag.
2. Remove the pits.
3. Add the soy sauce and grated ginger.
4. Add the chicken pieces to the bag.
5. Squeeze as much air out of the bag as possible and close. Refrigerate for 24 hours, turning the bag a few times so that all pieces are equally well marinated.
6. About 45 minutes before the meal, drain the chicken pieces and place them in one layer in a shallow roasting pan.
7. Throw out the marinade as the baking chicken will draw plenty of pan juices.
8. Bake at 350u0b0 for 35 minutes, basting with the pan juices occasionally.
9. Drain and reserve the juices and then raise the heat to 400u0b0 and bake for another 10 minutes to brown and crisp up the skin.

lemons, soy sauce, fresh ginger, chicken, vermicelli, onion, vegetable oil, hot chili oil, salt, cilantro, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718342 (may not work)