Oven roasted Macau turmeric ginger chicken. We tried this NYT recipe: https://cooking.nytimes.com/recipes/1018466-turmeric-chicken

Our modifications: first, we added 3 cloves crushed garlic to the marinade. Second, we accidentally used rice vinegar (Marukan green label) instead of rice wine (such as Shaoxing); we also added all of it (¾ cup per recipe) to the marinade instead of using only ½ cup for the marinade and reserving the additional ¼ cup for the sauce (see Note below). correct that mistake, we added 1 tsp sugar to the marinade. We also patted down each chicken piece before placing, skin side down, on an oiled rack and lightly sprinkled each piece with a dash (1/8 tsp) mild curry powder. Third, because we had one 4 lb bone-in, skin on chicken cut into serving pieces we doubled the marinade and used two rimmed baking sheets (lined with foil and then with an oiled baking rack placed inside). However, midway through cooking, we found too much oil splattering from both trays, so we replaced one tray with clean foil and then placed all of the chicken pieces on a single tray. Fourth, to accommodate the larger pieces (such as breast, which were halved horizontally) and to concurrently roast broccolini (see http://piglettedc.tumblr.com/post/177041048526/oven-roasted-broccolini-preheat-the-oven-at-450), we baked at 400 for 15 mins and then increased the temp to 425 for the remaining 35 mins (for a total cooking time of 50 mins). We finished the chicken with a few minutes under the broiler (low setting) to brown the skin. Finally, we found that the sauce reduced adequately in a saucepan, so we skipped the cornstarch. (Jan. 2019)

Note: Here is how we will distinguish rice wine from rice vinegar in the future: https://skillet.lifehacker.com/rice-wine-rice-wine-vinegar-rice-vinegar-whats-the-1686638051