6 juniper berries
1/2 teaspoon soy sauce
salt and pepper — to taste 5 tablespoons medium sherry
200 grams kip filets
1/2 tablespoon vegetable oil
2 tablespoons cold water
1/2 tablespoon cornstarch —
1 1/2 deciliter water
Put the juniper berries in a bowl. Crush them with the back of a spoon. Stir in the soy sauce, salt, pepper, and sherry. Lay the kip filets in the sauce. Let them marinate about 4 hours in the fridge, turning occasionally.
Remove the chicken from the marinade (reserving marinade) and dry with kitchen towels. Brush on 1/2 tablespoon oil. Grill over hot coals till done, about 10 minutes.
Meanwhile, mix cornstarch with 2 tablespoons cold water till smooth. In saucepan, mix the reserved marinade with 1-1/2 deciliter water. Bring to a boil. Stir in the cornstarch mixture; stir constantly till sauce thickens. S&P to taste.
Remove the chicken from the grill; let rest on a cutting board for about 3 minutes. Cut crosswise into pieces about 1/2cm thick. Arrange the slices on two plates. Pour the sauce over.
Good with rice and lemon carrots.