Yield: 4 Servings
|¼ cup||Rice vinegar|
|2 tablespoons||Black bean paste|
|¼ cup||Minced garlic|
|2 tablespoons||Minced fresh ginger root|
|½ cup||Minced scallions|
|1 tablespoon||Soy sauce|
|1 tablespoon||White wine|
|1 tablespoon||Dry mustard|
|1 tablespoon||Liquid hot pepper sauce|
|1 teaspoon||Peanut oil|
|1 pounds||Boneless skinless chicken breast|
Combine all ingredients and mix well. Cover and chill for 2-4 hours or overnight. Remove chicken from marinade, drain well.
Grill 5 minutes per side or until cooked or, bake @ 375 for 30 minutes(until juices run clear when pierced with a fork). Remove to a serving platter. Heat marinade until boiling and reduce a little. Simmer 3 minutes. Serve over grilled chicken. Garnish with cilantro leaves, if desired.
Posted to recipelu-digest Volume 01 Number 256 by MickieX@... on Nov 14, 1997