I’ve recently learned (the hard way), that adding more ingredients to something doesn’t equate to a better flavour. I made a yellow split pea soup last week and it was so salty (from too much ham stock and unneccesary garlic) that it was indedible. I was especially gutted as I’d been really looking forward to making it (I used to buy the yellow split pea soup from my college canteen ALL the time, so it has nostalgic sentiment).
My soupy failure was fresh in my head when I decided to make a marinade for my chicken stir fry. I have posted about a stir fry chicken marinade before, however, me and garlic are having a rocky patch at the moment. Plus, this marinade tasted so much better than the last one, that I just had to share, sorry if it seems too samey!
Ingredients (Served 2)
2 chicken breasts, cut into chunks
100ml light soy sauce
A few splashes of Worcestershire sauce
2 tbsp ground ginger
2 tbsp all spice
2 tsp black pepper
Leave this in the fridge for an hour or two, or preferably overnight!
I just cooked this in a wok, with some stir fry vegetables, noodles and a couple extra splashes of soy sauce. But I bet it would be delicious over some rice too.
The marinade made the chicken so moist and tender. Cue lengthy, exaggerated “mmmmmmm”‘s and clear plates all around!
Do you have a favourite marinade? If so, please share; I’m interested in doing many more! 🙂