Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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