ISO: Question about Charlie's Hoison Marinated Chicken

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deb-in-mi

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The recipe calls for 1 T. dry sherry. Is there something else I can substitute for it? Or just leave it out? It's not about the alcohol - it is simply that we really don't care for the taste of dry sherry.

I'm making this tomorrow night (New Years Eve)!!

Thanks to all. And of course, Happy New Years,

Debra

 
Re: Question about Charlie's Hoison Marinated Chicken

I used 1 T white wine (didn't have the sherry)It was medium dry but I don't think that makes any difference. I used skinless bone-in chicken legs and thighs.

I did what Pat did. I baked it for about 20-25 minutes at 425. Delicious - Thanks Charlie and Pat.

I wonder if we couldn't put this in the "favourite recipes" file?

 
Re: Yes!! please put it in favorites. It is such a favorite.

Boo Hoo - I don't know how! I'm still working my way thru. Pls. give instructions and I'll do it. Thanks.

 
Sherry is usually specified in asian recipes to stand in for the more authentic...

Chinese rice wine. Either can be used--or left out without too much difference in taste.

 
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