FIVE SPICE SHANGHAI MARINADE

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Reference:

Bon App�tit, July 1995

Prep:

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Servings:

Makes about 1 cup.

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Submitted by:

Foodie

Ingredients

2/3

cup minced green onions

1/4

cup soy sauce

1/4

cup dry Sherry

tbsp minced peeled fresh ginger

tbsp chili oil*

tsp oriental sesame oil

tsp five-spice powder

*Available at Asian markets and in the Asian section of some supermarkets.

Directions

Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.)

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Marinate beef or chicken in half of five-spice marinade at least 1 hour and up to 3 hours in refrigerator before grilling. Remove beef or chicken from marinade; boil marinade 1 minute. Brush boiled marinade over beef or chicken while grilling and pass remaining half of marinade separately.

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FIVE SPICE SHANGHAI MARINADE

1

Prep:

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Servings:

Makes about 1 cup.

Ingredients

Directions

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Comments

Related Recipes

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FIVE SPICE SHANGHAI MARINADE

1

Prep: Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Servings: Makes about 1 cup.

Ingredients

Directions

Add a Review

Comments

Related Recipes

Tags

Fans

Prep:

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Servings:

Makes about 1 cup.