~- GEcho 1.00

2/3 c Plum sauce - Or Duck sauce 2 ts Hoisin sauce 2 tb Dry Sherry 1 tb Soy sauce - low sodium

1 ts Oriental Sesame sauce 1 tb Ginger root - grated 2 tb Peanut oil - Asian or domestic cold-pressed 2 Clove garlic - minced or pressed 1/4 c Fresh Cilantro leaves - chopped 1/2 ts Dried red chili pepper - crushed

Directions:

Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive mixing bowl. Whisk in the oils a little at a time. Add the ginger, garlic, cilantro and chili pepper.

Recommended cuts: Chicken Breasts (4 to 6 hours) Chicken Wings (6 to 8 hours) Spare Ribs

(8 hours to overnight)

Author's note: This is becoming a stock item in my refrigerator, especially during the warm weather months. The spicy, fragrant marinade will cling to spare ribs and chicken wings, creating a brilliant red glaze.

*** Recipe Via Compu-Chef (tm) ***

Bob.

Gecho - * Origin: Labrot - Nantwich, Uk (+44 270 610455) (2:252/163) ====================================================================== ==== Bbs: DomTech Os/2 Date: 09-13-93 (18:17) Number: 246

Skelly Refer#: None To: Angela Terry Recvd: No Subj: Squash *Cr* Conf: (6) Cooking