2/3 c Plum sauce - OR Duck sauce
2 tb Dry Sherry
1 ts Oriental Sesame sauce
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 2 ts Hoisin sauce
1 tb Soy sauce - low sodium
1 tb Ginger root - grated
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. Makes 2 cups. Recommended cuts: Chicken Breasts (4 to 6 hours) Chicken Wings (6 to 8 hours) Spare Ribs (8 hours to overnight)
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