Time 10m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Finely grate the ginger, collect it up into a ball and squeeze out the juice into a bowl. Stir in the other ingredients and use as required.
Time 1h40m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Put all ingredients together with chicken breasts and marinade for at least one hour. When cooked, throw over sliced green onions for decoration.
Yield For 1 1/2 to 2 pounds of chicken, turkey, pork, tofu, or seafood Number Of Ingredients 5 Steps:
Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.
Time 3h40m Yield 4 Number Of Ingredients 9 Steps:
Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook’s Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade. Marinate pork in refrigerator, 2 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade. Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Time 2h45m Yield 2 Number Of Ingredients 11 Steps:
In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight. Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate. Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Time 45m Yield 6 Number Of Ingredients 9 Steps:
Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic, ginger, green onion, sesame seeds, and pepper until the honey has dissolved.
Time 5m Yield 1/2 cup Number Of Ingredients 7 Steps:
Whisk ingredients together in a small bowl. Place meat, poultry, fish, or vegetables in zipper lock bag or in shallow, nonreactive pan. Pour marinade over contents and seal or cover. Turn zipper lock bag or stir contents of pan occasionally to evenly distribute marinade. Prepare 1/2 cup marinade per pound of meat. See description for suggested use of rosemary.
Time 2h40m Yield 6 Number Of Ingredients 10 Steps:
Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours. Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats. Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.
Time 16m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Combine all ingredients, except pork, in a bowl and mix well. Coat pork in mixture. I store mine in quart sized zipper bags, 2-3 chops per bag. Let pork marinade in refrigerator for a minimum of 1 hour. I marinate for 24 hours. Cook outdoors on grill until done. On my grill that’s 4-5 minutes per side. They also cook well indoors on a contact type grill. I generally cook for 5-6 minutes indoors. Pork filled bags may be frozen with marinade and thawed to cook later. **Note - Marinating time is not included in my “time to Make”.
Time 10m Number Of Ingredients 7 Steps:
Combine all ingredients and mix well. Pour over the meat of choice, seal, and marinate in the refrigerator for allotted time. If making ahead of time, store in airtight container in the refrigerator for up to three days after preparation.
More about “chinese marinade recipes”
Time 40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Combine all ingredients in a shallow bowl or resealable plastic bag. Add fish or shrimp and marinate in the refrigerator for 20 minutes. Broil or grill fish till fish flakes easily with a fork (time required will depend on which fish you use), or shrimp is cooked through. Serve.
