Asian Marinade for Chicken or Pork

Asian Marinade for Chicken or Pork

 

I love the balance of flavours in this marinade, it just has the right amount of sweet, heat, sour and salt …. and caramelizes perfectly on the grill.  I find it works really well on pork chops or chicken thighs but I’m sure it would be great on just about anything.

1/4 cup vegetable oil

2 tbsp brown sugar

2 tbsp rice vinegar

1 tbsp minced ginger

1 tbsp Sriracha sauce

1 tbsp chile garlic paste

2 tsp sesame oil

3 cloves garlic, minced

zest & juice of 1 orange

juice of 1/2 lime

Make enough marinade for 8 pork chops or 12 chicken thighs.

Garnish:  lime, roughly chopped cilantro and green onions.

Place all marinade ingredients in food processor and give it a good whiz.  Pour half of it in a ziplock bag with meat and reserve the rest.  Give the meat a massage and allow to marinade for 30 minutes at the least and up to 8 hours.

Put reserved marinade in a small sauce pan and cook over moderate heat until reduced and thickened.

Heat grill, and grill meat, brushing with the reduced marinade.

 

 

Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken

3/4 pound boneless, skinless chicken breasts
MARINADE
2 tablespoons oyster-flavored sauce
1 tablespoon chile garlic sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
SAUCE
1/4 cup black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
1 tsp chile flakes
4 teaspoons minced garlic
4 teaspoons minced ginger
2 ribs celery, diced
1/2 red bell pepper, cut into 1-inch squares
1/2 cup diced bamboo shoots
2 teaspoons cornstarch dissolved in 1 tablespoon water

Cut chicken into 1-inch pieces. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.

Combine sauce ingredients in a bowl; set aside.

Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chicken and stir-fry for 2 minutes. Remove chicken from the wok.
Add remaining 1/2 tablespoon oil, swirling to coat sides. Add ginger, chiles, garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1 1/2 minutes. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Amazing served with Szechuan Green Beans

Szechuan Green Beans with Kung Pao Chicken

Szechuan Green Beans with Kung Pao Chicken

Szechaun Green Beans

Szechuan Green Beans - fresh, tasty and delicious

Szechuan Green Beans – fresh, tasty and delicious

1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 medium size shallot – sliced
1/4 cup soy sauce
1 ounce hot chili garlic sauce
1/4 cup rice wine vinegar
2 tablespoons hoisin sauce
1 tablespoon mirin or white wine
1/2 teaspoon sesame oil
1 teaspoon chopped fresh cilantro leaves
1 pound green beans, cleaned
2 tablespoons chopped peanuts
1 tablespoon chopped fresh parsley leaves

canola oil to fry beans

In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger with shallot, and saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, hoisin, mirin, sesame oil and cilantro.

Fry the green beans in the canola oil for about 45 seconds, or until beans turn dark green. Remove, strain, and add to sauce. Toss and garnish with peanuts and parsley.

Serve with Kung Pao chicken – fabulously delicious.

Szechuan Green Beans with Kung Pao Chicken

Szechuan Green Beans with Kung Pao Chicken

Read more at: http://www.foodnetwork.com/recipes/guy-fieri/szechuan-green-beans-recipe.html?oc=linkback

Asian Style Salad with Red Rice

I love salads that make a whole meal – perfect for hot summer nights that let you feel satisfied but not stuffed!

Asian Style Salad with shredded chicken on a bed of cooled red rice

Asian Style Salad with shredded chicken on a bed of cooled red rice

Tonights version included:

base – cooked red rice
mixed greens and fresh seasonal vegetables
poached shredded chicken (easily substitute prawns)
roasted peanuts and sesame seeds
slivered green onions

DRESSING
2 tbsp Thai sweet chile sauce
1/4 tsp chile flakes
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp fish sauce
1 tsp raw sugar
2 tbsp soy sauce
1 tbsp sesame oil
1 rounded tsp peanut butter
1 garlic clove

Blend all ingredients until smooth – gradually add in 1/4 cup peanut oil until well incorporated.

Every brand of these ingredients is different. Start from here and then taste it. I usually take a lettuce leaf and dip it in. If I don’t love it, keep adjusting! It should have a balance of sweet, salty, spicy and tangy ….

Crispy Peanut & Sweet Chili Chicken Wings

2 pounds chicken wings
1 tbsp. oil
1/3 cup sweet chili sauce
1/4 cup soy sauce
2 tbsp. smooth peanut butter
2 tbsp. lime juice
1 tsp tamarind concentrate
1 tbsp fish sauce
1 tbsp. sriracha sauce
2 garlic cloves, minced
1 ” piece of ginger, minced

Marinate chicken wings for as long as you have available – Remove from marinade (reserve marinade) then bake on a rack in preheated oven (400 or 425 convection) until golden brown and crispy – at least 30 minutes.

Heat the marinade in a small saucepan until it boils and reduces slightly.

When they are starting to get golden brown and crispy, toss them in the reduced marinade and put back on rack to get all crunchy.

Garnish with chopped peanuts and cilantro.

Pork and Prawn Burgers

These delicious burgers have an Asian twist to them, and are absolutely oozing yumminess!  Tonight they were served on a slim style bun, but can be enjoyed on a regular bun as well.  For an appetizer, make the patties small and serve on individual lettuce leaves.

Pork & Prawn burger

The dipping sauce makes these burgers particularly delicious, make sure to have napkins handy, and lean over your plate.

1 pound (450 grams ish) lean ground pork

1 bag of frozen RAW prawns (around the same weight as the pork), chopped in small but identifiable pieces

2 eggs

2 cloves garlic, minced

1 heaping tbsp fresh ginger, minced

2 tbsp. soya sauce

2 tbsp. sesame oil

1/4 cup finely sliced chives

In a large bowl mix up the eggs, garlic, ginger, soy sauce and sesame oil.  Gently toss in the pork, prawns and chives.

Form patties, and allow to rest in the fridge to set up.

Either grill or cook on hot griddle.  These are delicate, so make sure not to try and turn or rotate until they are well cooked on the first side.

Pork & Prawn burgers

Serve on a toasted bun with aioli on the bottom, and pickled cucumbers on top.  To take this on to the most delicious burger, be sure to serve with the dipping sauce.

Sweet Chili Sriracha Aoili

4 tbsp. mayonnaise

1 tbsp. sriracha (or other Asian style hot sauce)

1 tbsp. sweet chili paste

Blend well and allow to sit in fridge for flavours to come together.

Quick Pickled Cucumbers

1 cup very thinly sliced cucumber – tossed with rice vinegar, and seasoned lightly with salt, pepper, and a few chili flakes

Dipping Sauce

For each person, use a little individual dipping bowl and in each:

2 tbsp soy sauce

1 tbsp. rice vinegar

drizzle of chile oil or chile flakes (to taste)

a couple slices of fresh garlic, and fresh ginger

sprinkle of chives or spring onion

Asian Noodle Stir Fry

This is easily one of the simplest noodle stir fry dishes I have made, and packs lots of taste in every bite.  I think the secret is the spicy vinegar for the finishing touch!

Image

¼ cup vegetable oil

½ red onion, julienned

1 sweet red pepper, julienned

2 cloves garlic, chopped

⅓ cup oyster sauce

⅓ cup water, mixed in with oyster sauce

2 tablespoons ginger, finely chopped

1 bunch green onion, chopped

Flavoured Vinegar

½ cup rice wine vinegar

2 teaspoons palm sugar (or natural sugar)

1-2 tablespoon chili oil

1 bunch chives, finely chopped

salt

 

Stir all vinegar ingredients together and set aside – really important to do this to your individual taste – SOME LIKE IT HOT …

Mix oyster sauce with water

Soften egg noodles according to package directions, but be careful not to overcook them.

Heat oil in wok, add onions and saute until softened and translucent, add ginger, garlic and red pepper.  Stir fry until just softened.

Add some of the oyster sauce and stir until well combined – add most of the rest of the sauce and stir in the noodles.  Stir fry until all the noodles are well coated and heated through – finish with the last drizzle of the oyster sauce.

Serve with chives to garnish.  I served the vinegar on the side for everybody to add as they pleased, but it could easily be added as soon as the dish is finished.

This dish is really made for you to experiment with – go green instead of red and stir in chopped fresh spinach or sliced snow peas right before serving and garnish with cilantro, green onions and bean sprouts.

For a complete meal add some prawns or thinly sliced chicken – stir fry with the onion/pepper mixture before adding the noodles.