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Ginger Maraschino Chicken

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Submitted by: brittanycowling

 

Baked chicken in an enticing sauce made with rice vinegar, Chinese mushrooms, marschino cherries, scallions and dark soy sauce.
 

Ingredients

  • Sauce:
  • 10 medium dried Chinese mushrooms
  • 1 cup hot water
  • 1/4 cup rice vinegar or sherry vinegar
  • 1/8 cup granulated sugar
  • 3 tbsp dark soy sauce
  • 2 tbsp grated fresh ginger
  • 1 small garlic clove, chopped and
  • crushed into a fine paste
  • Juice of one lime
  • 10 oz jar maraschino cherries with syrup
  • 1/2 tsp dark sesame oil
  • 3 scallions, including greens, finely sliced
  • Chicken:
  • 6 boneless skinless chicken tenderloins
  • Dash salt
  • Dash pepper
  • 2 tbsp canola oil

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Method

Preheat oven to 350 degrees. Sauce: Rinse mushrooms under cold running water then soak in hot water about 30 minutes. Remove and discard stems. Slice caps and save soaking liquid. Carefully pour liquid into a small sauce pan, leaving behind any bits of grit or sand. Add sliced mushrooms and remaining ingredients, minus scallions. Bring to a simmer very gently, about 4 minutes, stirring occasionally. Chicken: Heat canola oil in a nonstick pan. Season both sides of chicken with salt and pepper. Quickly sear both sides of chicken about a minute on each side, and place in a casserole dish that has been sprayed with nonstick spray. Carefully pour sauce over chicken, bake about 10 minutes, or until chicken is cooked fully through. Serve over white or brown rice and sprinkle with scallions.

 

Notes: This was actually an accidental recipe, but turned out amazing. I hope you enjoy it.

 

Number of Servings: 5-6

 

Submitted by: brittanycowling ()

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