| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
|
Whole chicken breasts; split |
| 1/4 |
c |
Minced green onions |
| 2 |
|
Cloves garlic; pressed |
| 1 |
tb |
Liquid honey |
| 2 |
tb |
Dry sherry |
| 2 |
ts |
Grated fresh ginger root |
| 1/2 |
c |
Soya sauce |
INSTRUCTIONS
Date: Wed, 17 Apr 1996 13:00:24 -0500
From: Francine Boucher <fboucher@sympatico.ca>
Skin chicken pieces. Using a bowl, combine green onions, garlic, honey,
sherry, ginger and soya sauce. Dip chicken breasts in sauce, then place in
plastic bag and pour in remaining sauce. Seal bag tightly and let stand at
room temperature from 30 to 60 minutes. Prepare barbecue, setting grill
four inches (10 cm) above hot coals. Drain chichen breasts and grill,
turning as needed to prevent charring and allow even cooking for about 25
min. Brush with sauce as required to keep meat moist. Heat remaining sauce
and serve with hot, grilled chicken. Four servings.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #107
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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