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 
           -pressed 
      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)