Recipe by COOKGIRl
Try this marinade on lamb, chicken, tofu, turkey, etc. From Sunset magazine.
Top Review by Hajar Elizabeth
This is good for adding flavor to western cooking, however, authentic happens also to be very palatable. I used this for BBQ chicken, marinated and glazed with a bit in the oven, and and it was slightly overpowering. I think I'd cut back next time on the world tour of spices and limit to 3 for my tastes.
- 3⁄4 cup honey
- 1⁄2 cup fresh cilantro (NOT dried)
- 1⁄3 cup fresh lemon juice
- 1⁄4 cup rice vinegar
- 1⁄4 cup ketchup
- 1⁄4 cup soy sauce
- 1 -2 garlic clove, finely minced
- 1 whole star anise
- 1 cinnamon stick (3 inches long, broken up into thirds)
- 3⁄4 teaspoon black peppercorns
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon whole cloves
- 1⁄4 teaspoon red pepper flakes
- 1⁄4 teaspoon salt
Directions See How It's Made
- Combine all the ingredients in a medium sized saucepan.
- Bring to a simmer over medium-high heat (do not allow to boil), cook and stir constantly until the sauce is reduced to about 1 1/4 cups. This should take approximately 15 mintues.
- Pour mixture through a fine sieve to strain.
- Best made several hours in advance of using.
- Freezes well.