Sunday, 20 November 2011

Chinese chicken marinade

Cooking during the week is always a challenge, but one untapped area of shortcut magic that I really want to try to do more of is overnight marinating for stir fries. While yes, it does just push the work of chopping meat (yuk) mixing ingredients and clearing up afterwards from one night to a previous one, there is the reward of then preparing a meal that takes 15-20 minutes to make, with two pots and two plates’ worth of washing to do afterwards. And after a long day working and commuting, anything that can save my precious evening minutes is like being given a plateful of fresh brownies.
Mmm, brownies…maybe that’s what I’ll do with the time I’ve saved…

¼ cup (60ml) soy sauce
¼ cup (60ml) sake (or dry sherry)
4 tablespoons of chilli oil
2 tablespoons chopped ginger
2 cloves of garlic, crushed
6 green (spring) onions, chopped

Mix all the above ingredients well. Put the chopped chicken into a bowl, pour over the marinade and refrigerate overnight.
When cooking with it the next day, pour the entire contents of the bowl into a hot pan, adding any other vegetables you’d like. Season to taste.

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