This stuff is FANTASTIC!

* Exported from MasterCook *

Basic Chinese Marinade

Recipe By :Steven Raichlen
Serving Size : 0 Preparation Time :0:00
Categories : Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4" slices fresh ginger
2 cloves fresh garlic -- peeled
2 green onions -- white parts only
1/2 cup soy sauce
1/2 cup rice wine -- or dry sherry
1/4 cup honey -- or sugar
3 tablespoons Asian (dark) sesame oil
1/2 teaspoon five-spice powder
2 star anise
2 3" cinnamon sticks

Flatten the ginger slices, garlic cloves, and green onion whites with
the side of a cleaver. Place them in a bowl with the soy sauce, rice
wine, honey, sesame oil, and five-spice powder and stir or whisk to
mix. Add the star anise and cinnamon. The marinade tastes best used
within a few hours of making.

Makes 1 1/2 cups marinade; enough for 2 to 3 pounds of seafood, meat,
tofu, or vegetables.

Cuisine:
"Chinese"
Source:
"Barbecue! Bible Sauces Rubs and Marinades"
Yield:
"1 1/2 cups"

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Damsel in dis Dress wrote:
> This stuff is FANTASTIC!
>
> * Exported from MasterCook *
>
> Basic Chinese Marinade

<snipped and saved rec>

I have some prawns in the freezer that this will do just nicely for.
Thanks Dams!
--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

On Sat, 11 Aug 2007 11:44:39 +0200, ChattyCathy
> wrote:

>Damsel in dis Dress wrote:
>> This stuff is FANTASTIC!
>>
>> * Exported from MasterCook *
>>
>> Basic Chinese Marinade
>
><snipped and saved rec>
>
>I have some prawns in the freezer that this will do just nicely for.
>Thanks Dams!

We expect a full report. *smile*

Carol

--
www.caringbridge.org/visit/kilikini/

On Aug 10, 5:54 pm, Damsel in dis Dress
> wrote:
> This stuff is FANTASTIC!
>
> Basic Chinese Marinade
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 1/4" slices fresh ginger
> 2 cloves fresh garlic -- peeled
> 2 green onions -- white parts only
> 1/2 cup soy sauce
> 1/2 cup rice wine -- or dry sherry
> 1/4 cup honey -- or sugar
> 3 tablespoons Asian (dark) sesame oil
> 1/2 teaspoon five-spice powder
> 2 star anise
> 2 3" cinnamon sticks
>
> Flatten the ginger slices, garlic cloves, and green onion whites with
> the side of a cleaver. Place them in a bowl with the soy sauce, rice
> wine, honey, sesame oil, and five-spice powder and stir or whisk to
> mix. Add the star anise and cinnamon. The marinade tastes best used
> within a few hours of making.
>
> Makes 1 1/2 cups marinade; enough for 2 to 3 pounds of seafood, meat,
> tofu, or vegetables.

I use a mixture like this for stewing ("red-cooking") rather than as a
marinade, without the sesame oil and with a little more star anise.
If I want the sesame oil flavoring a much smaller amount drizzled in
at the end will suit the purpose. We like it especially well for
chicken drumsticks or wings. -aem

Damsel in dis Dress wrote:
> On Sat, 11 Aug 2007 11:44:39 +0200, ChattyCathy
> > wrote:
>
>> Damsel in dis Dress wrote:
>>> This stuff is FANTASTIC!
>>>
>>> * Exported from MasterCook *
>>>
>>> Basic Chinese Marinade
>> <snipped and saved rec>
>>
>> I have some prawns in the freezer that this will do just nicely for.
>> Thanks Dams!
>
> We expect a full report. *smile*
>
> Carol
>

You will get one. *wink*

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

On Sat, 11 Aug 2007 10:36:54 -0700, aem > wrote:

>I use a mixture like this for stewing ("red-cooking") rather than as a
>marinade, without the sesame oil and with a little more star anise.
>If I want the sesame oil flavoring a much smaller amount drizzled in
>at the end will suit the purpose. We like it especially well for
>chicken drumsticks or wings. -aem

You can't go wrong with more star anise! Thanks for the idea!

Carol

--
www.caringbridge.org/visit/kilikini/