| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Frying chickens cut in pieces |
|
|
Cilantro sprigs for garnish |
| 6 |
tb |
Fresh lime juice |
| 1/4 |
c |
Fresh orange juice |
| 1/4 |
c |
Brown sugar |
| 1/4 |
c |
Fish sauce; or thin soy sauce |
| 1/4 |
c |
Flovourless oil |
| 1 |
tb |
Asian chili sauce |
| 2 |
tb |
Minced ginger |
| 6 |
|
Cloves garlic; minced |
| 1/4 |
c |
Green onions; minced |
| 1/4 |
c |
Mint leaves; minced |
| 1/4 |
c |
Basil leaves; minced |
| 1/4 |
c |
Cilantro leaves; minced. |
INSTRUCTIONS
MARINADE
>From Hot Barbeque by Hugh Carpenter
Mariade for at least 30 min or for up to 8 hours
Then grill or roast. Roast at 425 for about 30 mins. It says brush with
marinade, but I don't want to start that again.
Posted to FOODWINE Digest by Renata Gocht <GOCHT@VAX.LIBRARY.UTORONTO.CA>
on Aug 4, 1997
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