---------- Recipe via Meal-Master (tm) v8.02
  Categories: Marinades, Oriental, Poultry, Chinese
       Yield: 1 servings
     2/3 c  Plum sauce - OR Duck sauce
       2 tb Dry Sherry
       1 ts Oriental Sesame sauce
       2 tb Peanut oil
            - Asian or domestic cold
       2    Clove garlic
            - minced or pressed
     1/4 c  Fresh Cilantro leaves
            - chopped
     1/2 ts Dried red chili pepper
            - crushed
       2 ts Hoisin sauce
       1 tb Soy sauce - low sodium
       1 tb Ginger root - grated
   Combine the plum sauce, hoisin, sherry and soy sauce
   in a nonreactive mixing
   bowl.  Whisk in the oils a little at a time.  Add the
   ginger, garlic, cilantro and chili pepper. Makes 2
   cups. Recommended cuts:
   Chicken Breasts (4 to 6 hours)
   Chicken Wings   (6 to 8 hours)
   Spare Ribs      (8 hours to overnight)