Black Vinegar Brine

This is a great brine/marinade for chicken from Chef Jesse. We did not marinate the chicken, but instead vacuum-packed the chicken with the brine and cooked it in the sous vide method (in hot water bath). Black vinegar is a very interesting product that can only be found at Asian food stores and I dare you to taste it on its own and report back on how you liked it.

Black Vinegar Brine

Yield: just over 1 cup

Time: 20 mins

Ingredients
1/2 c sugar
1 dried de arbol chili
2 T fresh ginger, minced
4 T black vinegar
4 T sherry vinegar
4 T water
4 T soy sauce

Directions
Place sugar in a small sauce pan over medium heat and let it caramelize, do not stir too often. Combine all liquid ingredients and add to the sugar when caramelized. Be very careful because the sugar will splatter and seize up. Place the sugar over medium heat and it will begin to become liquid again. Add the ginger and chili. Cook until the sugar mixture is all liquid again.
For chicken: Marinate chicken for about 3 hours in the liquid and grill.