Best Soy Marinated Wagyu With Congee Ginger And Scallion Recipes

GRILLED CHICKEN WITH ASIAN SOY GINGER MARINADE

Grilled Chicken with Asian Soy Ginger Marinade image

Let this savory-sweet Asian soy ginger marinade work its magic on grilled chicken, pork, steak, tofu-you name it. It's gingery, garlicky and rich with soy and toasted sesame flavor.

Provided by Andie Mitchell

Categories Poultry

Time 1h20m

Number Of Ingredients 8

Ingredients

4 tablespoons soy sauce
2 tbsp toasted sesame oil
3 medium cloves garlic (minced)
2 tbsp finely grated fresh ginger
1 tbsp packed light brown sugar
.5 tsp teaspoon red pepper flakes
1 scallion, finely chopped
2 lbs boneless, skinless chicken breast

Steps:

In a small bowl, whisk all marinade ingredients (everything except for the chicken). Pour into a gallon-size resealable plastic bag and add the chicken. Press as much air from the bag as possible and seal.
Turn the bag a few times to coat all of the chicken in marinade and refrigerate for at least 1 hour and up to 1 day, turning the bag occasionally to ensure the chicken marinates evenly.
Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners. Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer
To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway.
The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.

Nutrition Facts : Calories 230 kcal, Carbohydrate 4 g, Protein 35 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 109 mg, Sodium 530 mg, Sugar 2 g, ServingSize 1 serving

STEAMED FISH WITH SEASONED SOY SAUCE AND SCALLION

Steamed Fish with Seasoned Soy Sauce and Scallion image

This preparation of steamed fish is a classic dish cooked at home for family gatherings, special occasions and Lunar New Year. It is often included as one of the courses at any Chinese banquet, regardless of the occasion. This dish symbolizes good fortune and abundance, as the Chinese word for "fish" sounds very similar to the Chinese word for "abundance." When I was growing up, my mom often made this dish for Lunar New Year celebratory meals. The traditional flavors of this recipe invoke those childhood memories and are sure to bring back nostalgia for anyone who grew up in a Chinese household.

Provided by Food Network

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons Shaoxing wine
1 cup chicken stock
7 tablespoons light soy sauce
2 tablespoons sugar
1 quarter-sized slice peeled ginger
1 quarter-sized piece dried tangerine peel
One 3-pound whole fish, such as sea bass or snapper, cleaned (see Cook's Note)
Two 2-by-1-inch slices peeled ginger, cut into julienne strips
5 stalks scallion, cut into julienne strips
1/3 cup canola oil
5 sprigs fresh cilantro, for garnish

Steps:

For the sauce: Add the Shaoxing wine to a small pot and heat over high heat until it starts to boil. Add the chicken stock, light soy sauce, sugar, ginger and dried tangerine peel to the pot. Bring to a simmer and stir to dissolve the sugar. Remove the pot from the heat and allow it to steep for 1 hour. Remove the ginger and dried tangerine peel. Set aside the sauce until ready to use.
For the steamed fish: Pat the fish dry and put on a heatproof plate. Scatter the ginger over the fish.
Put a steamer rack in a pot wide enough to fit the fish. Add enough water to come almost up to the rack, place over high heat and bring to a full boil. Put the plate with the fish on the rack, cover the pot, lower the heat slightly and steam until the flesh flakes off the bones, 18 to 20 minutes. Pour off any liquid that has accumulated on the plate. Scatter the scallions over the fish.
Heat the canola oil in a small pot until smoking. Slowly and carefully pour the hot oil over the scallions on the fish; the hot oil will release the aromas and flavors from the scallions.
Bring the sauce to a simmer. Pour enough sauce around the fish to cover the bottom of the plate by 1/4 inch. Garnish with the cilantro sprigs on top of the fish. Serve immediately.

GINGER SCALLION SOY SAUCE

Ginger Scallion Soy Sauce image

Provided by Food Network

Categories condiment

Time 5m

Number Of Ingredients 7

Ingredients

1 small piece ginger, about 2 ounces
2 scallions (green onion)
1/2 cup soy sauce
2 tablespoons white vinegar
1 1/2 teaspoons sugar
2 tablespoons water
1 teaspoon spicy Chinese chili red paste (optional)

Steps:

Peel ginger and cut into small pieces. Press about 1/2-inch piece of ginger in a garlic presser and squeeze ginger juice and small bits into a medium size bowl. Grate another 1/2-inch piece into same bowl. Finely chop the scallions and place in the same bowl. Add all other ingredients and mix well. Adjust by tasting and enjoy this fantastic Chinese dumpling dipping sauce.