| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chicken, Grilling |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts, 1 1/2 to 2 |
|
|
pounds |
| 1/4 |
c |
Dry sherry |
| 1/4 |
c |
Peanut oil |
| 1/4 |
c |
Soy sauce |
| 1 |
T |
Sesame oil |
| 4 |
|
Green onions, trimmedcut in |
|
|
1 inch pieces |
| 12 |
|
Dried Chinese black |
|
|
mushrooms |
| 2 |
T |
Grated fresh ginger |
| 4 |
|
Whole dried red chilies |
| 4 |
|
Dried star anise |
| 1 |
T |
Sugar |
|
|
Salt, optional |
INSTRUCTIONS
Remove about half of the skin from each chicken piece. Chop breasts
into 2-inch pieces with breastbone in. Wash and dry well. Place in one
layer in a glass, ceramic or stainless steel dish. Mix all other
ingredients and pour over chicken pieces. Marinate overnight in
refrigerator, turning meat several times, or marinate at room
temperature for 2 hours. When the fire is ready, remove chicken pieces
from marinade and skewer them; reserve marinade. If you have extra
star anise, add some to the fire. Grill, basting frequently with
leftover marinade. Bring leftover marinade to boil. Distribute by
spoonfuls onto 4 warmed plates. Add 1 star anise and 1 small red chili
for garnish to each plate. Place grilled chicken pieces over sauce and
serve. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Here
the whole chicken breasts are chopped into smaller pieces, about three
per half breast. After marinating in an unusual sauce including red
chilies and dried star anise, the chicken is skewered and grilled.
Dried anise stars, available in most Chinese and other food specialty
shops, are inexpensive but flavorful. Throw six or eight of them on
the fire and lower the grill cover for added flavor. Recipe by: The
Joy of Grilling Posted to MC-Recipe Digest by J Pellegrino
<gigimfg@ix.netcom.com> on May 15, 1998
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