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Recipe by: nitsanite
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See below ingredients and instructions of the recipe
2 x Whole chicken breasts,
Split
1/4 c Minced green onions
2 x Cloves garlic, pressed
1 tb Liquid honey
2 tb Dry sherry
2 ts Grated fresh ginger root
1/2 c Soya sauce
Skin chicken pieces. Using a bowl, combine green onions, garlic,
honey, sherry, ginger and soya sauce. Dip chicken breasts in sauce,
then place in plastic bag and pour in remaining sauce. Seal bag
tightly and let stand at room temperature from 30 to 60 minutes.
Prepare barbecue, setting grill four inches (10 cm) above hot coals.
Drain chichen breasts and grill, turning as needed to prevent
charring and allow even cooking for about 25 min. Brush with sauce
as required to keep meat moist. Heat remaining sauce and serve with
hot, grilled chichen. Four servings.
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Recipe By :
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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