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04/16/08 |
            
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Sandra's Hiraian Marinade & Glaze Yields 4 portions plus extra glaze
4 ea. boneless, skinless chicken breasts 2 c. sake 20 oz. Mountain Dew Code Red 2-inch knob of ginger, peeled and grated 10 oz. fresh cherries (Rainier if you can find 'em, otherwise use what ya got), crushed 1 T. red chili flakes salt & pepper
In a large bowl or similar storage device, combine all ingredients except chicken and S&P, mix well. Pierce chicken with a fork, plunk in marinade. Allow to set for at least three or four hours, overnight if you're feeling motivated to cook a day ahead of time. Pull chicken from marinade, shaking off excess, lightly season with S&P and either grill or broil until they're done. Probably about 10 minutes a side, depending on how hot your cooking appliance is. While chicken is cooking, pour remaining marinade into a saucepan and bring to the boil over high heat. As soon as it boils, reduce heat to medium to medium-low and allow to reduce to a syrupy consistency (you should lose 75-80% of the volume). When chicken and glaze are both done, you may either A) spoon a bit of the sauce over the sliced chicken breasts (also known as napping) or B) brush the glaze onto the whole breasts about a minute before they're done cooking, thus leaving the diners to slice it their own damn selves.
Note from GG: 'Tis the recipe inspired by Slightly Schizophrenic, the webcomic by Katherine Lundy. Kate (I'm not sure if I can call her that) is a big fan of Mt. Dew Code Red, so I thought I'd come up with something involving that as an ingredient. Turns out my bro served it at a function at his house to rave reviews, so I thought I'd better put it up here. Serve all this goodness with my candied lemon rice pilaf and some sake-steamed veggies, and you just *might* kick some serious ass. Another option would be to saute up some yellow 'n' red bell peppers and a little bit of cooked fettucine (The All-Purpose Pasta!®), toss those two together and put the sliced chicken and sauce on top, a la San Francisco Pork Chops. Please do be careful on the boiling of the marinade, though, 'cause I'm sure this stuff will want to burn what with all the sugar in it. And if it happens to boil over and you're using gas burners, fire could ensue. Just a word of caution. ;)
This site was last updated 12/20/06 |
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