Oriental Plum Sauce Marinade
asian, chinese, marinades, poultry, sauces
2/3 cup plum sauce - or duck sauce
2 tablespoon dry sherry
1 teaspoon oriental sesame sauce
2 tablespoon peanut oil asian or domestic cold; pressed
2 clove garlic minced or pressed
1/4 cup fresh cilantro leaves chopped
1/2 teaspoon dried red chili pepper crushed
2 teaspoon hoisin sauce
1 tablespoon soy sauce - low sodium
1 tablespoon ginger root - grated
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)
Yield: 1 servings