Yield: 4 servings
Measure | Ingredient |
---|---|
¼ cup | Cilantro; chopped |
¼ cup | Green onion; chopped |
2 tablespoons | Ginger; minced |
¼ cup | Orange juice |
¼ cup | Oyster sauce |
4 \N | Chicken breasts; whole with |
\N \N | Skin |
½ pounds | Mushrooms; shitake or |
¼ cup | Rice wine |
2 tablespoons | Honey |
2 tablespoons | Sesame oil |
2 tablespoons | Chili sauce |
\N \N | Portobello |
12 \N | Tortillas; corn or wheat |
½ cup | Hoisin sauce |
CHINESE BARBECUE SAUCE
CHICKEN AND MUSHROOMS
Combine barbecue sauce ingredients in a bowl and stir well. Marinate chicken in half of the sauce for at least 15 min but not longer than 2 hours. Clean mushrooms. Warm tortillas. Chinese wrappers may be used instead. Grill chicken (skin side down) over medium heat for about 6 min. Brush with marinade, turn and grill other side for another 6 min or until centers are no longer pink. Cut into strips. Meanwhile, brush the mushrooms with the reserved marinade and grill until they soften, about 3 min per side. If using portobello mushrooms, cut into strips. Serve tortillas, chicken, mushrooms and hoisin sauce for guests to assemble. Source: Calgary Herald, May 7, 1995 from a cooking class presented by Hugh Carpenter at the Benkris School of Culinary Arts Typed by Sharon Verrall Submitted By SHARON VERRALL On 05-07-95