Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 md Onion, chopped
2 sm Cloves garlic, minced
2 Flat anchovy fillets,
-rinsed, drained and diced
1 tb Chinese hot sauce
1/2 tb Chinese mustard
1/2 tb Prepared mustard
1/2 c Cider vinegar
1/2 c Cold water
1 tb Hickory liquid smoke
1 ts Five spice powder
1/2 ts Orange zest
1/2 ts Lemon zest
1/2 ts Ginger powder
6 tb Duck sauce (more or less)

Combine water and vinegar, set aside. Blend all ingredients except
reserved vinegar mixture and duck sauce, to form a paste. Add 1/2 of
reserved vinegar mixture and blend until smooth. Add remaining
mixture and blend until all ingredients are liquefied. Add half of
duck sauce, blend well. Add remaining duck sauce and blend well. Pour
into a saucepan and bring to a boil. Reduce heat. Simmer 5 minutes,
stirring constantly. Pour into a hot sterilized bottle. Store in
refrigerator. This makes enough for 2 chicken breasts.

To Use: Inject sauce into chicken breast, legs or thighs. Let stand in
refrigerator 2 hours. Baste with remaining sauce during last 15
minutes of cooking.

Note: Sauce can be doubled or tripled. Use more or less of duck sauce
depending on taste.

SOURCE:* Jim Bodle POSTED BY: Jim Bodle 7/95

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