In article >,
"Dimitri" > wrote:
> Whoops! Not enough flank steak for the unexpected overnight company
> so off to the local grocery store. I need something to go with sticky
> rice and grilled vegetables. Aha! Boneless-skinless-cardboard
> breasts on sale. Cool. Took the package of 4 and cut each breast in
> half lengthwise. I'll explain: Put your hand on the top of the breast
> and slide a sharp knife through the breast, parallel with the cutting
> board, producing 2 thinner breasts. I did this with all 4, yielding 8
> thin breasts. Rinse and dry all the breasts. Now the marinade:
>
> 3/4 cup soy sauce
>
> 1 Tablespoon sesame oil
>
> 1 Teaspoon each onion, ginger, & garlic powders.
>
> 1 Tablespoon sesame seeds
>
> Cover and marinate in the fridge for about an hour or until ready to grill
>
>
> Glaze:
>
> 1/4 cup peach jam
>
> 2 Tablespoons water
>
> 2 Tablespoons sesame seeds
>
> While the chicken is grilling, wash the marinating dish, then heat the
> glaze and pour into the marinating dish. Turn on your oven to 350
> degrees.
>
> When the chicken is grilled to your liking, place them back into the
> cleaned marinating dish and toss to coat the grilled breasts. Place
> the dish in a 350 degree oven while you finish grilling the vegetables
> and wait for the sticky rice to be done.
>
> Yes, of course we had grilled vegetables:
>
> Peel a large onion - the larger the better - and when clean, place 2
> toothpicks into the onion from opposite ends about 1/4 inch from the
> end. Then slice the onion about 1/2 inch from the end - you'll have a
> nice round onion slice ready for grilling held together by toothpicks!
Overall that sounds really good, except for ginger powder! Dried ginger
only belongs in baked goods, imho (Ymmv of course). I've started
peeling and pureeing fresh ginger root and freezing it in a flat patty
in a ziplock. That way all I have to do is break off a hunk of what I
need now and it's ready to go.
I used to just freeze whole ginger root, but this is working better. :-)
Puree with just a little bit of water to get a good thick slurry.
Frozen ginger does grate well but still.
--
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