Chicken (Fondue) Asian Marinade
This recipe is credite to Nancy Bateman. I don't know who she was to my mother. It's called "Chicken Fondue". I do remember having fondue a few times - the pot was quite the novelty in the '70s But I only remember cheese fondue - having a cheese sauce in the fondue pot and dipping things into it. Or maybe a chocolate fondue. This recipe card doesn't really explain how these ingredients become a fondue. I googled it and it sounds like the special pot is not needed - it's just the idea of dipping food into a sauce. Based on that concept, it is unclear how this recipe becomes a fondue. It never says to cook the chicken - just drain and dry before serving. The fondue pages I read made it sound like the food was pre-cooked because a simple dip is obviously not going to cook a raw chicken cube.
So I took two chicken breasts - combined weight ~14.5 ounces, drained the "juice" out of the packages to give to our stray cat, and cubed the up the meat.
My husband typically does not like foods with wine in the cooking process but I can usually sneak in cooking sherry unless he happens to walk through the kitchen and smell it.
My mini-wire whisk is just perfect for mixing things in an 8 oz measuring cup.
When I poured the marinade over the meat I mushed the pieces down with my finger so about 97% of them were entirely covered. I put a plate on top of the bowl to "cover it" and refrigerated the required hour.
I forgot to take pictures of cooking the chicken in my skillet. I didn't add anything, just preheated it. I removed the chicken from the marinade bowl with a slotted spoon and threw out the remaining marinade. I sort of did a little stir fry but at the same time I was making fried rice, pot stickers and microwaving broccoli so I wasn't constantly stirring the stir fry. A little juice got into the pan and by the time it was all cooked the juice had dried but not burned.
I put a layer of fried rice with chicken and broccoli on top and ate it all together. It tasted very homemade Asian to me, like many other stir-frys I have made. A comment was even made that the chicken was tender! Quite the compliment since we don't really like chicken breast by itself. I usually buy it because it's on sale and shred it into enchiladas, tacos, or some such dish.
I would definitely use this as a marinade again because it is a simple 3-ingredient mix.
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