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(Rereading the old post, I realized I typed "fairest of the foul" instead of "fairest of the fowl" - and it's too late to edit the post. No wonder no one's tried it! )

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Maybe it's 'cause of the prescription painkillers, but that made me laugh, and laugh, and clutch my abdomen gasping in pain. I'm glad I cheered you up, but sorry if you tore something loose in there. (There's no ambivalence emoticon.)

The marinade looks really good -- but can you skip the plum sauce? I don't have any and am unlikely to use it for anything else, and I've developed an aversion to buying "specialty" ingredients after filling up my trash can with stuff I THOUGHT I was going to use. I think you could skip the plum sauce - you might add a touch more honey and maybe a touch more hoisin.

Do you think maybe after marinating in the fridge you could pour everything into a pan and cook it that way and then add extra chicken stock to make a sauce and serve it over rice? Well, hmmm. I never would - I have this thing about how marinades are all full of nasty unspellable bacteria from the meat and can never be made safe for human consumption. I've always had this "thing", but with IBS it's gotten more so - I now know for sure what an "off" food will do to my tummy.

Ahem, having gotten that out of my system (so to speak), I'm trying to sort of conjure the taste up in my mouth and I don't think I'd like it myself. I usually just serve this with an unadorned "mati" rice, but having read your comments on Basmati, that might not work for you. Something that would work great with this marinade is Persian Rice Pilaf, which I have made just fine with plain old Uncle Ben's.

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