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Hibachi Miso Chicken with Peanut Butter

1 whole chicken (2 to 3 pounds) deboned

Marinade:
One half cup miso (fermented soy bean paste) (1/2 cup)
One half cup smooth peanut butter (1/2 cup)
One half cup shoyu (1/2 cup)
One half cup sugar (1/2 cup)
One half cup beer (1/2 cup)
2 tablespoons minced fresh ginger
1 tablespoon minced garlic

Combine marinade ingredients and marinate chicken overnight in refrigerator. Grill over charcoal. Serve with hot rice. 

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Poached Black Bean Lup Cheong Salmon

One 6-7 ounce fillet of salmon
Lup cheong sausage

Poaching Water:
2 cups water
1 cup white wine
One half cup carrots, diced (1/2 cup)
One half cup onions, diced (1/2 cup)
One half cup celery, diced (1/2 cup)
Juice of one half lemon (1/2 lemon)
One half teaspoon salt (1/2 tsp)
One quarter teaspoon cracked pepper (1/4 tsp)

Submerge fish compeletly in simmering proaching water, cover and cook gently at a low simmer for 5 to 8 minutes, maximum for a single 6 to 7 ounce fillet.

Black Bean Paste:
2 tablespoon black beans
1 teaspoon sugar
2 tablespoon water

Saute salmon fillet in black bean paste. Top with hot oil, green onion, cilantro and lup cheong chips.