Friday, November 11, 2011

Tony's Marinade technique for Chinese cuisine

Different Chefs have different technique to marinade the ingredient.  You will find a lot of different technique shared on internet.
Marinade is a critical step to make the dish taste outstanding and different.  After a lot of practices, everyone will create their own and unique marinade technique that differentiate from other.
I am going to share the technique that I am using.  It is not necessary the best but it works well for me so far.  You can experiment it and modify it accordingly.
My Marinade technique contains the basic seasoning including the following
(For about 1lbs of meat)
Group A
  1. sugar: 1/2 tsp
  2. salt: 1/4 tsp
  3. light soy sauce: 1/2 tbsp
  4. dark soy sauce: 1 tbsp
Group B
  1. corn starch: 1-2 tbsp
  2. water: 1 tbsp
  3. oil: 1 tbsp
Always marinade the ingredient with the Group A seasoning first for at least 15 minutes before add the Group B seasoning.  The Group A seasoning gives the flavor and color (like sugar, soy) for at least 15 minutes. You can also add wine if you prefer to for additional flavor.
After 15 minutes, then, you add in the corn starch and water from the Group B ingredients.  Mix the seasoning until it is covered all the ingredients.  Corn starch and water create a shield to protect and mist the ingredients.  It helps to make the ingredient smooth and juicy after cooked.  
Finally, you add the oil from the Group B ingredients and mix it well.  Oil will able to lock up the seasoning and make it easy to handle while cooking.

.: TIPS                                                                                                                
  1. Marinade the ingredients with hand is better than using any other utensils.  Our hands massage the ingredients while you are mixing the seasoning.  It makes the ingredient absorb the seasoning faster and better.
  2. Reduce the amount of the seasoning if you want to marinade over night or for longer period.

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