Meat should be cut into uniform, bite size pieces. As a rule, chicken can be cubed but pork and beef should be sliced across the grain, especially if used in stir-fries. If a recipe calls for paper thin slices then freezing it slightly will make it easier to handle. When marinating very lean meat it is advisable to add a little oil to the marinade.
Chicken
Slicing breast meat for a stir-fry is quick and easy. As it cooks quickly it can be cut along the grain rather than across it. Cut into bite size pieces and remember to refrigerate until required. In a Chinese kitchen nothing is wasted and the chicken carcass is often boiled up for stock from which you can make soup or broth. 
Marinade for Chicken
Marinade the chicken in a light soy sauce, cornflour and a few drops of oil (you can use sesame oil) for at least 20 minutes. Marinading adds extra flavour to chicken, especially if it is going to be deep fried. As a rough guide 2tsp light soy, 1tsp cornflour and 1/2tsp oil is sufficient for 2 medium sized chicken breasts. Other ingredients used in marinades are chillies, cooking wine and oyster sauce.
Beef and Lamb
Always slice beef and lamb across the grain, especially if it is to be stir fried. The meat should be cut into bite size pieces roughly 6mm-8mm in length and 4mm in thickness. Cuts of meat suitable for stir-frying are rump, sirloin, skirt and of course fillet. Other cuts such as brisket, topside and shin are used in braised dishes.
Marinade for Beef and Lamb
A basic marinade for beef and lamb is fresh root ginger (grated), light soy sauce, cornflour and peanut or sesame oil, sometimes the ingredients in a marinade help tenderise it. As with chicken, other ingredients used in marinade are chilli oil, oyster sauce and dark soy.
Barbecue Cooking Tips
We hope you will get some Oriental inspiration for your next barbecue. Our sauces are suitable for most meat and we suggest you use them as basting sauces as opposed to marinating sauces. Start basting when the meat is partially cooked, 2-3 applications are sufficient for a delicious meal.
Here are some safety tips to ensure the food you cook is safe to eat.
- If you precook chicken, take it straight from the oven to the barbecue to finish cooking. Ensure juices run clear and chicken is properly cooked.
- Ensure frozen meat is completely defrosted.
- Keep raw and cooked food apart.
- Leave perishable food chilled until required.
MARINADES The secret of Chinese cooking, without exception, is the seasoning of the meat before is it cooked. Ginger or ginger juice is popular as it has healthy properties and it helps counteract the strong flavour and aromas of some meats. Wine and vinegar add a different dimension of flavour, as does ground peppercorns and soya sauce. Marinating also results in tenderising meat and retaining moisture and flavour, especially if the recipe calls for deep frying the meat before it is added to a sauce. Here are some marinades with suggestions of their uses. Basic Marinade (for approximately 228g meat or minced pork)
2 tsp Wing Yip Light Soy Sauce
1/2 tsp Wing Yip Sesame Oil
1/2 tsp cornflour Steak Marinade (for approximately 500g steak) 2 Tbsp Wing Yip Light Soy Sauce
2 tsp cornflour
1/2 tsp bicarbonate of soda
2 Tbsp vegetable or peanut oil
1 Tbsp Shaohsing Style Cooking Wine Ginger Chicken Marinade (for approximately 400g chicken)
2 Tbsp Wing Yip Light Soy Sauce
2 tsp cornflour
2 Tbsp ginger juice (grate and squeeze juice from fresh root ginger)
2 Tbsp Wing Yip Oyster Sauce
2 Tsp Wing Yip Sesame Oil
2 Tbsp Wing Yip Shaohsing Style Cooking Wine |
