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.
- 1/4 cup sherry
- 1/2 cup soy sauce
- 3/4 cup chicken stock
- 1/2 cup pineapple juice
- 1/4 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.