Grilled Chicken Breast Roberto
INGREDIENTS:
4 lg Chicken breasts; (1 1/2 to 2
-pounds)
1/4 c Dry sherry
1/4 c Peanut oil
1/4 c Soy sauce
1 tb Sesame oil
4 Green onions; trimmed,cut in
-1, inch pieces
12 Dried Chinese black
-mushrooms
2 tb Grated fresh ginger
4 sm Whole dried red chilies
4 Dried star anise
1 tb Sugar
Salt; optional
4 lg Chicken breasts; (1 1/2 to 2
-pounds)
1/4 c Dry sherry
1/4 c Peanut oil
1/4 c Soy sauce
1 tb Sesame oil
4 Green onions; trimmed,cut in
-1, inch pieces
12 Dried Chinese black
-mushrooms
2 tb Grated fresh ginger
4 sm Whole dried red chilies
4 Dried star anise
1 tb Sugar
Salt; optional
Remove about half of the skin from each chicken piece. Chop breasts into 2-inch pieces with breastbone in. Wash and dry well. Place in one layer in a glass, ceramic or stainless steel dish.
Mix all other ingredients and pour over chicken pieces. Marinate overnight in refrigerator, turning meat several times, or marinate at room temperature for 2 hours.
When the fire is ready, remove chicken pieces from marinade and skewer them; reserve marinade. If you have extra star anise, add some to the fire. Grill, basting frequently with leftover marinade.
Bring leftover marinade to boil. Distribute by spoonfuls onto 4 warmed plates. Add 1 star anise and 1 small red chili for garnish to each plate. Place grilled chicken pieces over sauce and serve.
Mix all other ingredients and pour over chicken pieces. Marinate overnight in refrigerator, turning meat several times, or marinate at room temperature for 2 hours.
When the fire is ready, remove chicken pieces from marinade and skewer them; reserve marinade. If you have extra star anise, add some to the fire. Grill, basting frequently with leftover marinade.
Bring leftover marinade to boil. Distribute by spoonfuls onto 4 warmed plates. Add 1 star anise and 1 small red chili for garnish to each plate. Place grilled chicken pieces over sauce and serve.