I love to marinate chicken in this and baste with the reserve over the BBQ grill. It’s great over rice or to be used as vinegar in a salad dressing mixed with oil.
- ¼ cup sherry
- ½ cup soy sauce
- ¾ cup chicken stock
- ½ cup pineapple juice
- ¼ cup brown sugar
- 1 tbsp fresh, grated ginger
- In a saucepan, heat to boiling the sherry. Next add the soy sauce, chicken stock, pineapple juice, brown sugar and fresh ginger. Bring this to a boil, then turn down to low simmer, reduce by half and remove from heat.
- Allow mixture to cool and strain if desired. Makes 1 cup.