Yield: 3 Servings
Measure | Ingredient |
---|---|
1 pounds | Skinless turkey breast; cut into 1-inch cubes |
1½ tablespoon | Red wine vinegar |
1 teaspoon | Ground ginger |
1 teaspoon | Chinese five-spice powder |
3 \N | Green onions; thinly sliced |
4 tablespoons | Soy sauce |
1 \N | 12-ounce Robertson Damson preserves or plum jelly |
2 teaspoons | Granules of chicken bouillon |
1 tablespoon | Instant minced onion |
⅓ cup | Red wine vinegar |
2 teaspoons | Soy sauce |
1 teaspoon | Ground ginger |
1 teaspoon | Chinese five-spice powder |
PLUM SAUCE
From: Penney Wilfort <penney-w@...> Combine all ingredients EXCEPT Plum Sauce in plastic bag, close secfurly.
Prop bag in refrigerator so that all turkey is submerged. Allow to marinate at least 4 hours in refrigerator. Thread turkey on skewers or put into kabob baskets and grill over hot coals 3 minutes on each of 4 sides or until done, brushing with remaining marinade. Serve with Plum Sauce. This recipe will easily accomidate 2 pounds of turkey without a change in other ingredients.
Plum Sauce: Melt preserves in small saucepan; add remaining ingredients.
Brint to boil; reduce heat to simmer and cook 15 to 20 minutes or until slightly thickened. Makes 1½ cups.
Posted to recipelu-digest by jeryder@... on Mar 14, 1998