1 ginger root
4 garlic cloves
1/2 white/yellow onion
3-4 teaspoons of olive oil
soy sauce or salt or worchestershire sauce
cooking wine (optional)
brown sugar or white sugar (optional)
everything is to taste actually. the quantities i'm putting are minimum amounts.
1) puree 1/2 onion (add cooking wine if you want to the puree. a few dashes.)
2) put puree in marinading container.
3) 1 garlic clove per chicken breast. smash the clove and put it in the puree.
4) cut a piece of ginger that is about a quarter (us$.25)in diameter and about a quarter in thickness. or equivalent amount, shape doesn't matter. mash the ginger so the fibers separate, but not so much that it falls apart; you want to fish it out later.
5) tenderize the chicken breast. (wrap in plastic wrap and beat with meat mallet (or other heavy object) a bit.)
6) put the breasts in the puree. coat the breasts.
7) add soy sauce, salt, or worchestershire sauce. this is for saltiness; add to taste/diet.
8) add black pepper to taste (my mom puts a lot. whatever that means. less than 1/2 teaspoon.)
9) add a few tablespoons of brown sugar (or white sugar) to sweeten to taste. my mom usually doesn't add sugar, but sometimes she does.
10) add about 1/2 teaspoon of olive oil (or cooking oil) per breast.
11) mix the marinade and recoat the chicken breasts. you want enough liquid to coat the chicken breasts. there will be more at the end of marinading.
12) marinade in frig for a couple hours at least. can marinade for up to one day. you can freeze uncooked portions.
13) bbq or broil until cooked through. serve.
note: add more all seasoning to taste. if you like spicy chicken, add one jalapeno.