The chutney can be refrigerated for up to 5 days.

— Andrew Zimmern.3. thin slices of.

prepare the chickens.Put each chicken in a large resealable plastic bag.In a large measuring cup or bowl, whisk 4 cups of the sake with the soy sauce, mirin, vinegar, chopped ginger and garlic.

Divide the marinade between the two bags; press out the air and seal the bags.Turn to coat the chickens thoroughly.

Refrigerate the chickens for 24 hours.. meanwhile, make the dipping sauce.

In a medium bowl, combine the sake, soy sauce, vinegar, sugar, garlic, scallions and ginger.A whole-grain basmati variant called.

is a trademarked invention of a family farm in California; devotees say it reminds them of hot roasted peanuts.. Wild (and "wild") rice.sold in most American markets is neither wild (it's all cultivated these days) nor technically rice.

It is a grass from the genus Zizania that grows in similar wet habitats as Oryza.Since it retains its bran and germ, you can treat it like whole-grain rice, though it can take even longer to cook.