It will marinade in the time it takes for it to freeze and defrost which is handy. So what’s on your meal plan for this week? If you’re preparing ahead, this is perfect to add to the menu! Just throw the chicken and marinade into a ziplock bag and pop it straight into the freezer. The other lovely thing about this recipe is that you can throw it on the BBQ (it’s my “go to” Asian BBQ recipe), cook it on the stove (which is what I did for these photos), under the broiler/grill or bake it in the oven. (Unless you really don’t trust yourself to get the measures approximately right!!) Plus you can eyeball the measurements too. Which is why I’ve provided plenty of substitutions in the notes. So while the end result might not taste exactly the same as my base recipe, it’s still going to be really tasty. It’s not so much about having the exact ingredients, it’s more about using the same proportions of something sweet, salty, savoury and sour. This is one of my classic “back pocket” recipes that I vary from day to day, depending on what I have in the fridge. Because I distinctly remember one of the girls breaking the silence with a wisecrack about….well, that we were silent because we were so busy tucking into the food!!! The Asian Chicken Marinade tenderises and infuses the chicken with great Asian flavours! You know what it’s like when a bunch of girls get together!!!īut when I put a platter of this Asian Chicken on the table and my friends starting tucking in, silence descended over the table. Because when I get together with my girlfriends, the noise never stops. Chattering, laughing, screeching. This is a classic Food Memory dish. You know what I mean, don’t you? It’s when the sight, smell or taste of a specific food brings back a flood of memories of a specific moment in your life.Īnd I will always remember this particular Asian chicken recipe as the one that rendered my girlfriends silent.Ī very rare, noteworthy moment. You can never have too many Asian chicken recipes – and this one is a great all rounder! This recipe features in my debut cookbook Dinner.Asian Chicken is sticky, sweet and savoury – everything you know and love about Asian food! An Asian Chicken Marinade infuses the chicken with flavour, and can be cooked on the grill, stove OR oven. I’d love to know what you think if you give “Charlie” a go! – Nagi x Update: At the request of a number of readers, I’ve put together a post with 10 Classic Chinese Takeout Meals using this sauce – meals in a flash! In the recipe below, I’ve provided the basic “formula” for using Charlie and I’ve also written a separate post on how to Build Your Own Chinese Stir Fried Noodles. I’ve provided some of my favourite variations in the recipe below. He’s great plain, but so versatile too – add heat, herbs, fruity sweetness or some tang. Then you simply heat some oil in a wok, throw in whatever proteins, vegetables and noodles you want, then throw Charlie in with some water and he’ll magically transform into a thick, glossy sauce that lusciously coats your stir fry. The brilliant thing about Charlie is that you make him just by combining the ingredients in a jar, them just store him in the fridge where he’ll happily reside for weeks – months even. Perfected and tweaked over years, I’ve been loyal to Charlie for a decade (and counting). I call him Charlie (as in Charlie Brown….as in “Brown Sauce”, which stir fry sauces are commonly referred to as). These all purpose stir fry sauces are closely guarded secrets of restaurants – you won’t uncover them simply by googling, that’s for sure! Today I’m sharing mine. Restaurant Secret: you know when you go to a packed Asian restaurant or take out during lunch hour and you’re handed a plate of fresh-out-of-the-wok stir fry 5 minutes after ordering? I hate to disappoint you, but the cooks standing over the flames aren’t throwing together 10 ingredient sauce mixes for every single dish…….What they actually use are ready made sauces as a base, then add additional flavours for different dishes. This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! My Swiss Army knife of Stir Fry Sauces! This is my secret weapon for seriously fast midweek meals: an Authentic Chinese All Purpose Stir Fry Sauce that takes minutes to make and can be stored in the fridge for weeks. Plenty of flavour just used plain but also fantastic with extra flavourings added, this Stir Fry Sauce is sensational used for both stir fries and stir fried noodles.
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