Chicken Hoi Sen Wong

• 1 box thighs (2 lb. size)
• 2 tbsp. Hoi Sen sauce
• ½ tsp. 5 spices
• 1 tbsp. sherry
• 2 tbsp. shoyu
• 3 tbsp. sugar
• 1 tsp. salt
• ½ tsp. MSG

Cut bone part way from thigh and soak thighs in sauce overnight. Broil over charcoal or oven broiler. May be baked.
NOTE: cutting part way speeds cooking.