Marinades and Condiments

Many Chinese dishes, especially stir-fried dishes which are cooked quickly over a high heat, gain some of their most interesting flavours from marinating the main ingredients before cooking. This allows the flavours to develop before they are quickly sealed in the hot pan.

Fried or roasted Chinese foods are often served with side dishes of spice or seasoning mixtures into which you dip the food before eating.

Barbecue Marinade

Makes 375 ml/13 fl oz/½ cup

2 cloves garlic, crushed

1 slice ginger root, minced

250 ml/8 fl oz/1 cup soy sauce

15 ml/1 tbsp brown sugar

15 ml/1 tbsp rice wine or dry sherry

Mix all the ingredients and pour over spare ribs. Leave to stand for 1 hour, basting occasionally, then drain and cook. Baste with the marinade while cooking or use as the base for a sauce.

Chicken Stock Marinade

Makes 350 ml/13 fl oz/1½ cups

3 cloves garlic, crushed

1 slice ginger root, minced

250 ml/8 fl oz/1 cup chicken stock

60 ml/4 tbsp soy sauce

30 ml/2 tbsp rice wine or dry sherry

15 ml/1 tbsp brown sugar

Mix together all the ingredients and pour over spare ribs. Leave to stand for 1 hour, basting occasionally, then drain and cook. Baste with the marinade while cooking, or use as the base for a sauce.

Five-Spice Marinade

Makes 120 ml/4 fl oz/½ cup

2 cloves garlic, crushed

60 ml/4 tbsp soy sauce

30 ml/2 tbsp groundnut (peanut) oil

5 ml/1 tsp five-spice powder

5 ml/1 tsp salt

5 ml/1 tsp sugar

freshly ground pepper

Mix together the ingredients and rub the mixture over chicken, inside and out. Leave to stand for 1 hour, basting occasionally, then drain and cook. Baste with the marinade while cooking.

Five-Spice Marinade for Pork

Makes 60 ml/4 tbsp

5 ml/1 tsp sugar

2.5 ml/½ tsp five-spice powder

2.5 ml/½ tsp salt

pinch of freshly ground pepper

30 ml/2 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

Mix together the sugar, five-spice powder, salt and pepper and rub the mixture over pork strips. Leave to stand for 2 hours. Add the soy sauce and wine or sherry and leave to stand for a further 30 minutes.

Garlic Marinade

Makes 250 ml/8 fl oz/1 cup

3 cloves garlic, crushed

2 spring onions (scallions), chopped

2 slices ginger root, minced

120 ml/4 fl oz/½ cup soy sauce

45 ml/3 tbsp sugar

2.5 ml/½ tsp sesame oil

Mix together all the ingredients and rub over pork strips. Leave to marinate for 2 hours, then drain and cook.

Hoisin Sauce Marinade

Makes 250 ml/8 fl oz/1 cup

120 ml/4 fl oz/½ cup hoisin sauce

120 ml/4 fl oz/½ cup water

Mix together the hoisin sauce and water and brush over chicken. Leave to stand for 2 hours, basting occasionally, then drain and cook. Baste with the marinade while cooking.

Hoisin and Chilli Marinade

Makes 120 ml/4 fl oz/½ cup

2 cloves garlic, crushed

2.5 cm/1 in garlic root, minced

1 spring onion (scallion), finely chopped

60 ml/4 tbsp rice wine or dry sherry

30 ml/2 tbsp soy sauce

15 ml/1 tbsp hoisin sauce

5 ml/1 tsp chilli sauce

15 ml/1 tbsp honey

2.5 ml/½ tsp salt

Mix together all the ingredients and rub over pork. Leave to stand for 2 hours, then drain and cook. Baste with the marinade while cooking.

Hoisin and Sherry Marinade

Makes 120 ml/4 fl oz/½ cup

75 ml/5 tbsp hoisin sauce

45 ml/3 tbsp soy sauce

30 ml/2 tbsp rice wine or dry sherry

30 ml/2 tbsp brown sugar

2.5 ml/½ tsp five-spice powder

Mix all the ingredients together and rub over spare ribs. Leave to stand for 2 hours, basting occasionally, then drain and cook. Baste with the marinade while cooking.

Honey Marinade

Makes 120 ml/4 fl oz/½ cup

5 ml/1 tsp salt

60 ml/4 tbsp soy sauce

30 ml/2 tbsp rice wine or dry sherry

30 ml/2 tbsp honey

15 ml/1 tbsp brown sugar

2 cloves garlic, crushed

Rub strips of pork with salt and leave to stand for 2 hours. Mix the remaining ingredients and pour over the pork. Leave to stand for 1 hour, basting frequently, then drain and cook.

Orange Marinade

Makes 450 ml/¾ pt/2 cups

1 strip orange peel

1 clove garlic, crushed

375 ml/13 fl oz/1½ cups chicken stock

120 ml/4 fl oz/½ cup soy sauce

15 ml/1 tbsp sugar

5 ml/1 tsp salt

freshly ground pepper

2.5 ml/½ tsp sesame oil

Soak the orange peel in warm water until slightly softened then mince and mix with the garlic. Bring the stock almost to the boil, then blend in the remaining ingredients. Pour over chicken and leave to stand for 2 hours, basting occasionally, then drain and cook. Baste with the marinade while cooking.

Pineapple Marinade

Makes 400 ml/14 fl oz/¾ cup

1 clove garlic, crushed

250 ml/8 fl oz/1 cup soy sauce

120 ml/4 fl oz/½ cup pineapple juice

60 ml/4 tbsp rice wine or dry sherry

30 ml/2 tbsp brown sugar

Mix together all the ingredients and pour over spare ribs. Leave to stand for 1 hour, basting occasionally, then drain and cook. Baste with the marinade while cooking, or use as the base for a sauce.

Rice Wine Marinade

Makes 250 ml/8 fl oz/1 cup

2 spring onions (scallions), chopped

1 slice ginger root, minced

120 ml/4 fl oz/½ cup

60 ml/4 tbsp rice wine or dry sherry

30 ml/2 tbsp chicken stock

30 ml/2 tbsp brown sugar

10 ml/2 tsp honey

2.5 ml/½ tsp salt

pinch of freshly ground pepper

Mix together all the ingredients and pour over pork. Leave to marinate for 2 hours, then drain and cook. Baste with the marinade while cooking, or use as the base for a sauce.

Soy Sauce Marinade

Makes 250 ml/8 fl oz/1 cup

120 ml/4 fl oz/½ cup water

60 ml/4 tbsp soy sauce

30 ml/2 tbsp sugar

5 ml/1 tsp salt

Heat the water then blend in the remaining ingredients and pour over pork strips. Leave to stand for 2 hours, basting frequently, then drain and cook.

Soy and Ginger Marinade

Makes 120 ml/4 fl oz/½ cup

2 cloves garlic, crushed

1 slice ginger root, minced

60 ml/4 tbsp soy sauce

15 ml/1 tbsp brown sugar

5 ml/1 tsp salt

pinch of freshly ground pepper

Mix all the ingredients together and rub over spare ribs. Leave to stand for 1 hour, basting occasionally, then drain and cook. Baste with the marinade while cooking.

Soy and Wine Marinade

Makes 250 ml/8 fl oz/1 cup

15 ml/1 tbsp sugar

5 ml/1 tsp salt

2 cloves garlic, crushed

1 spring onion (scallion), chopped

120 ml/4 fl oz/½ cup soy sauce

60 ml/4 tbsp rice wine or dry sherry

15 ml/1 tbsp honey

Mix the salt and sugar and rub over pork strips. Leave to stand for 30 minutes. Mix the remaining ingredients and pour over the pork. Leave to stand for 1 hour, then drain and cook.

Spicy Marinade

Makes 60 ml/4 tbsp

1 clove garlic, crushed

30 ml/2 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp sugar

5 ml/1 tsp salt

2.5 ml/½ tsp cinnamon

pinch of freshly ground pepper

pinch of ground cloves

Mix together all the ingredients and rub over pork strips. Leave to stand for 1½ hours, then grill or fry as directed in the recipe.

Spring Onion Marinade

Makes 375 ml/13 fl oz/1½ cups

4 spring onions (scallions), chopped

2 cloves garlic, minced

1 slice ginger root, minced

5 ml/1 tsp salt

250 ml/8 fl oz/1 cup soy sauce

30 ml/2 tbsp rice wine or dry sherry

15 ml/1 tbsp honey

Mix together all the ingredients, blending well. Rub the marinade over chicken, inside and out, and leave to stand for 1 hour, basting occasionally, then drain and cook. Baste with the marinade while cooking.

Sugar Marinade

Makes 120 ml/4 fl oz/½ cup

1 slice ginger root, minced

60 ml/4 tbsp brown sugar

45 ml/3 tbsp soy sauce

2.5 ml/½ tsp five-spice powder

5 ml/1 tsp rice wine or dry sherry

Mix all the ingredients together and rub over spare ribs. Leave to stand for 1 hour, basting occasionally, then drain and cook. Baste with the marinade while cooking.

Cantonese Salt

Makes about 75 ml/5 tbsp

60 ml/4 tbsp salt

10 ml/2 tsp Szechuan peppercorns

Heat the salt and peppercorns in a dry pan over a low heat, shaking continuously, for about 5 minutes until lightly browned. Crush the peppercorns then store the mixture in a screw-top jar. Serve with fried or roasted foods.

Cinnamon Spice

Makes about 75 ml/5 tbsp

30 ml/2 tbsp ground cinnamon

15 ml/1 tbsp ground ginger

2.5 ml/½ tsp freshly ground pepper

Heat all the ingredients in a dry pan over a low heat, shaking continuously, for a few minutes until the mixture is hot. Store in a screw-top jar and serve with chicken dishes.

Chilli Oil

Makes about 250 ml/8 fl oz/1 cup

250 ml/8 fl oz/1 cup groundnut (peanut) oil

4 fresh red chilli peppers

Heat the oil and chilli peppers over a gentle heat until the oil darkens. Strain and store ready for use. You can vary the strength of the oil according to your taste by adding more or fewer chilli peppers.

Five-Spice Mix

Makes about 75 ml/5 tbsp

60 ml/4 tbsp salt

5 ml/1 tsp sugar

5 ml/1 tsp five-spice powder

5 ml/1 tsp cinnamon

Heat the salt in a dry pan over a low heat, shaking continuously, for about 5 minutes until lightly browned. Add the remaining ingredients then store the mixture in a screw-top jar. Serve with chicken dishes.