Prep 10 mins
Cook 15 mins
Try this marinade on lamb, chicken, tofu, turkey, etc. From Sunset magazine.
- 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
- 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.
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.
Short on time, I needed something to give some flavor to some chicken breasts. Boy was this flavorful and delicious. What a surprise that you could develop a complex range of tastes in such a short amount of time. I did cut about 2 tablespoons of the honey because I don't like my sauces to be overly sweet. To balance the loss of sweetness, I also reduced the amount of lemon juice by one tablespoon. I both brushed the chicken with the sauce as well as serving it as a dipping sauce with the cooked strips. Started with a modest dipping technique and by the end we were all doing a full dunk. The sauce is more like a glaze than what would usually be called a BBQ sauce - but glaze or sauce - it was still great.