Kitchen Kettle Village
4
10 minutes
30 minutes
Asian
Dressings & Marinades
1 half pint jar Kitchen Kettle Rhubarb Jam
1 Tbsp. fresh garlic, chopped
1/4 c. Hoisin sauce
1 tsp. ground ginger
1 1/2 c. chicken stock
1/2 tsp. crushed red pepper flakes
In a medium saucepan, combine the Rhubarb Jam, garlic, Hoisin sauce, ginger, chicken stock, and crushed red pepper flakes. Stir well to combine.
Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer, stirring occasionally, until the glaze thickens and reduces to your desired consistency.
Brush the glaze over grilled or baked chicken or pork chops during the last few minutes of cooking. Serve additional warm glaze on the side, if desired.
