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Source: Farberware Cookbooks

Oriental Marinade
Tastes great as a marinade!
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Serves: 3/4 cup
Prep Time: 8 minutes
Cook Time: 0 minutes
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2 large garlic cloves, peeled
2 thin slices ginger root, fresh
1 green onion, cut into chunks
1/2 cup soy sauce, light or regular
2 tablespoons dark sesame oil
1 tablespoon dry sherry, or mirin (Japenese rice wine)
1/2 teaspoon dried red pepper flakes, or hot chile oil




Place garlic and ginger in Work Bowl of Chopper Attachment. Cover and process at "HIGH" Speed (8) until finely chopped. Add green onion; process until onion is coarsely chopped. Add soy sauce, sesame oil, mirin and pepper flakes; pulse at "LOW" Speed (1) just until combined. Use immediately or cover and refrigerate up to 1 week before using to marinate shrimp, chicken, tuna steaks or pork before grilling or broiling.

For Oriental Grilled Chicken:
pour 1/3 cup marinade over four boneless chicken breast halves and marinate in refrigerator 30 minutes to 2 hours. Drain chicken reserving marinade. Grill over medium-hot coals about every 5 minutes per side or until chicken is cooked through. Boil reserved mariande 1 minutes; drizzle over cooked chicken.





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