Broiled Chicken with Ginger Sauce

To serve 4
12 chicken thighs (or substitute 6 legs, halved, or a whole chicken, cut into 12 pieces)
1 tsp. salt
2 tbsp. finely chopped fresh ginger root
2 scallions, finely chopped
1 garlic clove, finely chopped
2 tbsp. peanut oil
1/4 cup soy sauce
1 tbsp. sugar
1 tbsp. sesame-seed oil

Sprinkle the salt over the chicken pieces and set aside set aside the ginger root, scallions and garlic in separate piles on a plate. Heat a skillet or wok. Add the oil and lightly brown the ginger, then add the scallions and garlic and stir fry for 1 minute. Add the soy sauce and sugar, and bring fo-a boil. Turn off the heat and add the sesame-seed oil. Put the chicken pieces in this sauce and marinate for at least 1 hour.
Preheat the broiler to 450 degrees. Place the chicken pieces meat side up on the rack of the broiler pan and broil about 4 inches from the heat for 25 minutes, or until golden brown. Baste once with the leftover marinade. Turn the chicken pieces and broil for 20 minutes more. Do not baste again so that the skin may become crispy. Serve hot.