Ken Hom

Scallion-Garlic-Ginger Marinade

Preparation info

  • Difficulty

    Easy

  • Makes 30 to 40 packages. Serves

    6 to 8

    as an appetizer .

Appears in

top 1000Chinese Technique

Chinese Technique

By Ken Hom

Published 1981

This delicious and versatile marinade is used to flavor Parchment Chicken. It can also be used in other chicken recipes, fish dishes, and on grilled meats, such as pork chops, lamb chops, and steak.

Ingredients

  • 4 whole scallions
  • 4 slices fresh ginger root
  • 4 cloves garlic
  • ¼ cup Shaoxing wine or dry sherry

Method

Puree all the ingredients in a blender or food processor. Strain the marinade through a fine sieve, pressing the solids with chopsticks or a spoon to extract all the juices. Makes about ¼ cup.

  • Suggested Beverage: Light Chardonnay or Pinot Blanc

© 1981 Ken Hom. All rights reserved.

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