| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Asian | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Rice vinegar |
| 2 | tb | Black bean paste |
| 1/4 | c | Minced garlic |
| 2 | tb | Minced fresh ginger root |
| 1/2 | c | Minced scallions |
| 1 | tb | Soy sauce |
| 1 | tb | White wine |
| 1 | tb | Dry mustard |
| 1 | tb | Liquid hot pepper sauce |
| 1 | ts | Peanut oil |
| 1 | lb | Boneless skinless chicken breast |
INSTRUCTIONS
Combine all ingredients and mix well. Cover and chill for 2-4 hours or overnight. Remove chicken from marinade, drain well. Grill 5 minutes per side or until cooked or, bake @ 375 for 30 minutes(until juices run clear when pierced with a fork). Remove to a serving platter. Heat marinade until boiling and reduce a little. Simmer 3 minutes. Serve over grilled chicken. Garnish with cilantro leaves, if desired. Posted to recipelu-digest Volume 01 Number 256 by [email protected] on Nov 14, 1997
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