| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Soy sauce |
| 1/2 | c | Vegetable oil |
| 1/2 | c | Dry white wine |
| 1/4 | c | Lemon juice |
| 1 | ts | Minced onion |
| 1/4 | ts | Ground ginger |
| 1 | Clove garlic; finely chopped | |
| Freshly ground black pepper to taste | ||
| 1 | Chicken; cut into parts, (or equivalent in breasts, thighs, etc.) |
INSTRUCTIONS
Combine all ingredients and pour over chicken pieces. Marinate in the refrigerator for 2 to 4 hours, or for maximum flavor, overnight. Grill on the barbecue until the juices run clear, or bake in a 325F (160C) oven for 30 to 40 minutes. Serves 4. Posted to JEWISH-FOOD digest by [email protected] on Jun 03, 1998
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”