| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Marinades, Oriental, Poultry, Chinese |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Plum sauce – OR Duck sauce |
| 2 |
tb |
Dry Sherry |
| 1 |
ts |
Oriental Sesame sauce |
| 2 |
tb |
Peanut oil Asian or domestic cold pressed |
| 2 |
|
Clove garlic minced or pressed |
| 1/4 |
c |
Fresh Cilantro leaves chopped |
| 1/2 |
ts |
Dried red chili pepper crushed |
| 2 |
ts |
Hoisin sauce |
| 1 |
tb |
Soy sauce – low sodium |
| 1 |
tb |
Ginger root – grated |
INSTRUCTIONS
Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive
mixing bowl. Whisk in the oils a little at a time. Add the ginger, garlic,
cilantro and chili pepper. Makes 2 cups. Recommended cuts: Chicken Breasts
(4 to 6 hours) Chicken Wings (6 to 8 hours) Spare Ribs (8 hours to
overnight)
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