This is a marinade/brine that I have been using for at least 30 years and I finally got around to figuring out and writing down some useful quantities.
While it is obviously "Asian-inspired" based on the ingredients, it really is, as the title states, an "all propose" marinade. It is particularly good with skinless, boneless chicken (even white meat!), but will definitely work with beef (London broil, skirt steak, flank steak), pork tenderloin, shrimp or grilled veggies (brush some on while grilling.) Works well as a fajita marinade, too.
The recipe makes a decent amount. I currently have a large family pack of chicken tenders from Aldi's marinating in 1 recipe's worth. You could easily scale it up or down based on your needs.
Of course all of the amounts can be adjusted based on taste, although I would suggest keeping the basic proportions of soy sauce to rice vinegar relatively stable as the salt and acidity of the two balance each other out nicely.
I really like the flavor hit the cognac/brandy gives it, but you could easily leave it out and it will still taste good.
Time: 10 minutes
Ingredients:
Combine all ingredients in a mixing bowl and whisk well to combine and dissolve the sugar.
Pour into a large zipper bag, reserving a small portion to brush on during cooking, if desired. Add protein or veggies to the bag and squish it around to thoroughly cover all in the marinade. Remove the air from the bag and seal. Refrigerate and marinate for at least an hour, up to overnight. Remove the food and discard the marinade. Cook by your desired method. Grilling is great with this, but other methods will work fine. I am planning to sous vide the chicken tenderloins mentioned above for Barbara to take for lunches at work.
While it is obviously "Asian-inspired" based on the ingredients, it really is, as the title states, an "all propose" marinade. It is particularly good with skinless, boneless chicken (even white meat!), but will definitely work with beef (London broil, skirt steak, flank steak), pork tenderloin, shrimp or grilled veggies (brush some on while grilling.) Works well as a fajita marinade, too.
The recipe makes a decent amount. I currently have a large family pack of chicken tenders from Aldi's marinating in 1 recipe's worth. You could easily scale it up or down based on your needs.
Of course all of the amounts can be adjusted based on taste, although I would suggest keeping the basic proportions of soy sauce to rice vinegar relatively stable as the salt and acidity of the two balance each other out nicely.
I really like the flavor hit the cognac/brandy gives it, but you could easily leave it out and it will still taste good.
Time: 10 minutes
Ingredients:
- ½ cup soy sauce (any type will work)
- ¼ cup rice wine vinegar
- 5 teaspoons sugar
- 2 large cloves garlic grated or pressed
- ¼ teaspoon liquid smoke (optional)
- ¼ cup cognac or brandy (optional, but strongly recommended)
- 2 teaspoons sambal olek (can substitute hot sauce of your choice)
- 1 tablespoon Asian-style Sesame oil
Combine all ingredients in a mixing bowl and whisk well to combine and dissolve the sugar.
Pour into a large zipper bag, reserving a small portion to brush on during cooking, if desired. Add protein or veggies to the bag and squish it around to thoroughly cover all in the marinade. Remove the air from the bag and seal. Refrigerate and marinate for at least an hour, up to overnight. Remove the food and discard the marinade. Cook by your desired method. Grilling is great with this, but other methods will work fine. I am planning to sous vide the chicken tenderloins mentioned above for Barbara to take for lunches at work.
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