by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 1 (3-inch) piece of ginger, roughly chopped
- ½ cup soy sauce
- ¼ cup seasoned rice vinegar*
- ½ cup canola oil
- 3 cloves garlic
- 1 bunch scallions, thinly sliced
*Seasoned rice vinegar is made by adding sake or sugar to regular rice vinegar. Find seasoned rice vinegar in the vinegar section at most grocers.
In a food processor, combine the ginger, soy sauce, rice vinegar, canola oil and garlic and pulse until minced. Mix in the scallions by hand. Pour over chicken, cover, and marinate in the refrigerator for at least one hour, or overnight.