HALF GINGER HALF ASIAN RECIPES

Steps:

• In a small saucepan, combine the sherry, soy sauce, brown sugar, sesame oil, garlic and ginger.
• Bring to a boil, reduce heat and simmer for 2 to 3 minutes until the sugar dissolves.
• Remove from heat and let cool for 10 minutes.
• Place chicken breasts in a resealable plastic bag.
• Pour half of the sherry sauce over the chicken.
• Seal the bag and refrigerate for 30 minutes.
• Use the other half of the sauce for stir-frying the vegetables and for serving.
• Remove the chicken from the sauce letting the excess drip away.
• Lightly brush the chicken with 1 tablespoon olive oil and place on a pre-heated grill or grill pan.
• Turn the chicken every 1 to 2 minutes and baste with the sherry sauce with every turn.
• Continue grilling until the chicken is done and a meat thermometer inserted in the center reaches 170°F, about 5 to 7 minutes.
• Remove from the grill and let it rest for 2 to 3 minutes.
• Place all of the vegetables in a large bowl.
• Toss to coat with the remaining olive oil.
• Heat a wok or grilling basket over high heat.
• Add the vegetables and stir fry for 3 to 5 minutes until vegetables are charred and caramelized.
• During the last minute of cooking, toss the vegetables with enough of the sherry sauce to lightly coat.
• Serve chicken and vegetables over rice with extra sherry sauce on the side, desired.

Steps:

• Combine butter, sugar and egg yolk in bowl; beat at medium speed until well mixed. Add flour and five-spice powder; beat at low speed until mixture starts to hold together; stir in ginger. Knead dough slightly until it is easy to shape.
• Divide dough in half; shape each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate 30 minutes or until firm.
• Heat oven to 350°F.
• Cut each log into 24 equal slices with serrated knife using sawing motions. Place 1 inch apart onto ungreased cookie sheets, patting into shape if necessary. Bake 8-11 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
• Combine powdered sugar and water in bowl until smooth. Spread glaze in thin layer over each cookie. Let stand 5 minutes or until set.
• Add food color to melted candy coating; mix until tinted. Spoon into bottom of small resealable plastic food bag; cut off small end of corner. Pipe tree shape on top of each glazed cookie by squeezing coating through hole. Let stand until set.