INGREDIENTS

INSTRUCTIONS

1.  Combine the garlic, ginger, hoisin sauce, soy sauce, vinegar, and
honey in a small bowl.  Whisk to mix.  Set aside half of this mixture
to use as a sauce.  Marinate the chicken in the remaining mixture for
one to two hours, stirring several times. 2. Meantime, make the
scallion brushes.  Cut the roots and greens off
the scallions.  There should be 3" pieces of scallion white remaining.
Make a series of 1" lengthwise cuts in each end, gradually rotating
the scallion, to form the individual "bristles" of the brush. Soak
the scallions in a bowl of ice water for a couple of hours to swell
the ends of the brushes. 3. Just before serving, heat the oil in a
large non-stick frying pan.
Cook the chicken over medium heat for 2 minutes, or until well done.
Set aside and keep warm.  Lightly brush each tortilla with water and
toast in a non-stick frying pan over high heat (or warm in a steamer).
Divide the reserved marinade among 6 small ramekins or dishes. 4. Mount
the chicken in the center of a platter. Arrange the tortillas
(fold them in quarters or halves and scallion brushes around the
chicken.  Invite guests to use a scallion to brush a tortilla with
hoisin sauce.  Have them place a spoonful of chicken and the scallion
brush in a tortilla and roll it into a cone. Nutritional Information
(per serving):  Calories 436, protein 42gm,
fat 8gm, carbohydrate 47gm, sodium 1519mg, cholesterol 96mg ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Give Satan an inch and he’ll be a ruler.”