Since I am busy gathering and shopping for last minute things for my trip to Cambodia I keep my cooking to a very very low minimum. Well, I haven’t been in the kitchen much lately anyways but I didn’t feel like eating out either because a few bucks here and there can do a lot of things in Cambodia.
I played with this marinade about two weeks ago, first trying it on some beef strips that was on sale. I loved it so much that when I made my Stuffed Chicken Wing recently for a family gathering I used it as the marinade for the outside. I loved it even more and decide to make it again and share with you my recipe.
I think it was a combination of simple ingredients I had on hand and the minimal cooking involve that contributes to my rave or this marinade. The roasted chili infused in the oil that comes in a jar gives it that smokey fragrant when cooked. The jar I used was a Chinese brand which I did not find it spicy at all. I am not saying this because I am a chili freak but I had kids eating the Stuffed Chicken Wing which used this marinade without any problems. The oyster sauce along with the sugar gives it that gooey sticky coating. Soy sauce (Golden Mountain Brand) and some salt was used to help balance the flavor. Add in some black pepper and you got yourself a quick and easy marinade that can be used on beef, chicken or pork oh and turkey too! I’m sure everybody have their preference so do adjust amount to your liking.
Easy Asian Marinade Chicken (makes 15 large drumletes)
(Kroeung Prolak Sach Ngeay Sroul) គ្រឿងប្រលាក់សាច់ងាយស្រួល
Ingredients
2½ – 3 lbs chicken (wings, thighs, drumstick , etc)
1 tablespoon chili oil
2 tablespoons oyster sauce
¼ tablespoon salt
1 tablespoon soy sauce
½ tablespoon black pepper
Method
Rinse the chicken, pat dry and set it aside. Meanwhile make the marinade by combining all the other ingredients and mixing it well.
In a bowl, container or a zip lock bag add the chicken along with the marinade. Give it a massage and allow it to marinade in the fridge for a couple of hours but it’s best to do it overnight for the flavors to fully develop.
Bring it out from the fridge about 30 minutes before grilling. This is to remove some of the chill and help it cook better. Depending on the cut of meat cooking time will vary.
These would be delicious with simple steamed rice or a salad such as green mango salad or papaya salad. ENJOY!
