CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-02-21
Serves: 1-2
Prep Time: 1-30m
Difficulty: average
Backpacking: No
Ingredients
- 1 boneless, skinless chicken breast
- 1 thumb sized piece of ginger root minced
- 1 clove of garlic, smashed and diced
- 1 shot glass (4 Tbsp or 50 mls) of soy sauce
- 2 shot glasses (8 Tbsp or 100 mls) of dry sherry
- 1 tsp sugar
- 1 tsp cooking oil
Instructions
Slice chicken length wise into four pieces, and thread onto two thin sticks or sharpened chop sticks. Mix the rest of the ingredients and use to marinate the chicken in a shallow dish for at least two hours. Turn the meat at least once after the first hour. Broil 5 to 6 inches from heat, turning once, or on a charcoal grill for about 10 minutes.
Heat marinade until it starts to bubble and pour over cooked meat after it has been removed from the sticks.
Serve over rice…1/3 of cup of raw rice grains, 2/3 cup water. Heat until it just starts to boil, cover and reduce flame to the lowest level. Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.
This meal will go nice with a lettuce salad or a small side dish of vegetables.
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