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Chinese Kabobs with Plum Sauce
0
(0)
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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