Tiger Ray's Chicken
- 4 cups medium dry white wine such as Riesling
- 1 bottle Tiger Sauce
- 4 chicken breast halves
Combine wine and Tiger Sauce in a bowl. Place chicken breasts in the marinate and let sit for 4 - 8 hours in the fridge. Remove from marinade and grill over medium-high heat. Meanwhile, heat the remaining marinade in a sauce pan and bring to a boil. Reduce heat and simmer until reduced by half. Serve meat with rice and grilled vegetables. Drizzle sauce over top.
Pair with an off-dry Riesling
- 6 pork chops
- 6 Tbsp ketchup
- 6 tsp Tiger Sauce
- 1 small can (8oz/185gr) crushed pineapple, drained
Combine ketchup, Tiger Sauce, and pineapple in a bowl and set aside. In a skillet, over medium heat, fry pork chops until brown on one side. Turn chops over and while they are cooking on the other side top each with a spoonful of the sauce. Remove from skillet and serve sauce side up with rice and vegetables. This is also a great sauce for meatballs, chicken drumsticks & thighs, or meatloaf.
Pair with a dry Riesling
You can substitute another sweet and tangy sauce for the Tiger Sauce such as Bone Suckin' Rib Sauce, Perth Pepper & Pestle Sesame Orange Sauce, Rootham’s Thai Dipping Sauce, or Summer Kitchen Savoury Ginger Sauce.
from Luzianne’s Try Me Sauces