| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | 3 | Servings | |
INGREDIENTS
| 1 | lb | Skinless turkey breast; cut into 1-inch cubes |
| 1 1/2 | tb | Red wine vinegar |
| 1 | ts | Ground ginger |
| 1 | ts | Chinese five-spice powder |
| 3 | Green onions; thinly sliced | |
| 4 | tb | Soy sauce |
| 1 | 12-ounce Robertson Damson preserves or plum jelly | |
| 2 | ts | Granules of chicken bouillon |
| 1 | tb | Instant minced onion |
| 1/3 | c | Red wine vinegar |
| 2 | ts | Soy sauce |
| 1 | ts | Ground ginger |
| 1 | ts | Chinese five-spice powder |
INSTRUCTIONS
PLUM SAUCE From: Penney Wilfort <penney-w@pe.net> Combine all ingredients EXCEPT Plum Sauce in plastic bag, close secfurly. Prop bag in refrigerator so that all turkey is submerged. Allow to marinate at least 4 hours in refrigerator. Thread turkey on skewers or put into kabob baskets and grill over hot coals 3 minutes on each of 4 sides or until done, brushing with remaining marinade. Serve with Plum Sauce. This recipe will easily accomidate 2 pounds of turkey without a change in other ingredients. Plum Sauce: Melt preserves in small saucepan; add remaining ingredients. Brint to boil; reduce heat to simmer and cook 15 to 20 minutes or until slightly thickened. Makes 1 1/2 cups. Posted to recipelu-digest by jeryder@juno.com on Mar 14, 1998
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