I have had a bad habit my entire life (okay, maybe more than one).
If I see something that is hard to find I buy it, then don’t use it. I ‘save’ it because I may never find it again.
Which action defeats the entire purpose of buying it in the first place.
I am trying to rehabilitate myself.
In this recipe I used oyster sauce, mushroom soy sauce. I can only buy them at the Asian supermarket in Bordeaux.
I also used sherry which I can only buy in Spain.
This is reminiscent of the Oyster Chicken Wings mon mari loved at the Chinese buffets in the US.
You can substitute hoisin or other barbecue sauce for the oyster sauce and regular or dark soy sauce for the mushroom soy sauce.
Oyster Chicken Breasts
Total time: 30 minutes
- 2 boneless, skinless chicken breasts
- 3 tbs oyster sauce
- 2 tbs dry sherry
- 1 tbs mushroom soy sauce
- 1/2 tsp powdered ginger
- 1/2 tsp dry mustard
- Mix all ingredients for marinade.
- Spoon over chicken breasts and let marinate for 10 minutes or longer.
- Cook 10 – 15 minutes on barbecue grill basting once with marinade when you turn.
It’s been a strange summer for my potager.
But I say that every year……
It’s only late August and already there is a lot of brown. I love how there is all this new, bright green growth at the end of a long, brown summer squash stem.
I have 9 spaghetti squash ready to harvest, but just in the last week there is lots of new growth and lots of new squashes starting.
I’ve been waiting for it to cool down a bit as I think they are better off on the vine when it’s 100F then curing in the sun. But I could be wrong…. We’ll know in a month or two.
On the other end of the garden I have 9 Crown Prince (big round, blue pumpkins) as well as butternut squashes and the delicata which is attempting to escape. I tucked it back in a dozen times but it eventually won.
The tomatoes are still green…. and the green mass in this close corner is the parsley. That did very well in it’s new spot.