Best Ying Yang Marinade Recipes

THAI GRILLED CHICKEN (GAI YANG)

Thai Grilled Chicken (Gai Yang) image

The marinade for this chicken is true to the authentic Thai grilled chicken (Gai Yang). Traditional Gai Yang is served with a dipping sauce but I find chicken thighs so juicy that it doesn't need it. Instead, I incorporate the flavour into the Marinade. Traditionally this is cooked over charcoal which gives it a wonderful smokey flavour. But it really is fantastic even cooked on the stove or in the oven, though my preference is to cook it on the outdoor grill. The key ingredients are the lemongrass and fish sauce - don't omit or substitute these!

Provided by Nagi | RecipeTin Eats

Categories Barbecue BBQ Chicken Grilling

Time 16m

Number Of Ingredients 14

Ingredients

2 lb / 1 kg chicken thigh fillets ((skinless, boneless) (Note 1))
1 large lemongrass stalk (, white part only very finely chopped (about 2 tbsp) (Note 2))
6 cloves garlic (, minced)
2 tbsp lime juice
2 tsp finely chopped red chili ((optional but recommended))
3 tbsp fish sauce
2 tbsp Chinese cooking wine (, sherry or sake (Japanese cooking wine) (Note 4))
1 tsp sesame oil ((optional))
3 tbsp brown sugar or palm sugar
2 tbsp honey ((or 1 tbsp brown sugar))
1/2 tbsp black pepper ((adjust to taste - this adds spiciness))
Lime wedges
Red chili (, finely sliced (optional))
Cilantro / coriander leaves ((optional))

Steps:

Place Marinade ingredients in a large ziplock bag. Massage to mix.
Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
Cook the chicken until golden brown - around 3 minutes each side.
Rest for a few minutes before serving with lime wedges on the side, and garnished with fresh chilies and cilantro, if using.

YIN-YANG SALMON

Yin-Yang Salmon image

This is the best salmon recipe ever! It is awesome!

Provided by rplackter

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

½ cup hot red pepper sauce
½ cup brown sugar, or to taste
2 tablespoons butter
1 tablespoon honey
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 (2 pound) boneless salmon fillet
¼ cup chopped green onions
1 pinch salt
1 pinch freshly ground black pepper

Steps:

Stir together the hot sauce, brown sugar, butter, honey, and lemon juice in a saucepan over medium heat. Stir continuously for 3 to 4 minutes, until the sugar has dissolved and the mixture is well blended. Remove from heat, and set aside.
Coat a casserole dish with olive oil. Poke holes in the salmon with a fork, then place into the dish. Pour reserved sauce over the fish, top with green onions, and season with salt and pepper. Marinate for 30 minutes.
Preheat oven to 425 degrees F (220 C).
Bake salmon in preheated oven, uncovered, until the fish flakes easily with a fork, about 25 minutes.

Nutrition Facts : Calories 382.7 calories, Carbohydrate 22.1 g, Cholesterol 84.6 mg, Fat 20.8 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 5.7 g, Sodium 598.2 mg, Sugar 21.1 g

YING YANG FRIED RICE

Ying Yang Fried Rice image

The unique Ying Yang design is for presentation. Just before serving, combine both sides to mix shrimp and chicken in a pool of sweet tangy tomato sauce with creamy eggy goodness. Heaven on earth!

Provided by anmwong

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 cups cooked white rice
3 eggs
12 jumbo shrimp, peeled and de-veined
2 chicken breasts, cut into bite-size pieces
1/2 cup green peas
1 medium tomatoes, sliced
1/2 small onion, sliced
2 teaspoons sugar
2 teaspoons salt
2 teaspoons cornstarch
1 tablespoon vegetable oil
1/2 cup ketchup
vegetable oil, for stir frying
salt
sugar, to taste
2 teaspoons cornstarch, dissolved in
1 cup water

Steps:

Separate egg yolks and egg whites.
Combine chicken with sugar, salt, corn starch, and vegetable oil. Set aside.
Heat wok with 1 tablespoon oil and a sprinkle of salt.
Add rice and break it apart with spatula as it is being re-heated from standing overnight.
When it has heated through, add the egg yolk and mix in well until egg is cooked.
Place rice on serving platter, preferably one with high sides to contain the rice and toppings when done.
Heat 1/2 teaspoon of oil in wok. Stir fry peas for about 30 seconds, remove and set aside.
Heat 1 teaspoon of oil in wok. Add shrimp and stir fry about 5 minutes, stirring constantly so the shrimp does not scorch.
Pour in egg whites and sauce solution of water and corn starch, mix well.
When it is cooked through, adjust taste with salt, then spoon over one side of the rice to create a Yin Yang symbol with a slight curve in the center of the rice. Rinse out wok and return to heat with 1 teaspoon oil sprinkled with a little salt.
Add onions and cook for about 1 minute, add sliced chicken and stir well.
When the chicken is about half cooked, add sliced tomatoes and continue stirring until chicken is done.
Add ketchup and mix thoroughly. Adjust flavor with a little sugar as desired to balance out the tartness of the tomatoes.
When done, spoon over the other half of the rice, filling in the curve of the other half.