Mochi Mochi Marinade
"From Sam Choy's Island Flavors.
To use with Mochi Mochi Chicken."
- Ready In:
- 5mins
- Ingredients:
- 8
- Yields:
-
2 1/2 cups
ingredients
- 1⁄2 cup mochiko sweet rice flour (Japanese glutinous rice flour)
- 1⁄2 cup cornstarch
- 1⁄2 cup granulated sugar
- 1⁄2 cup scallion, chopped
- 1⁄2 cup soy sauce
- 4 large eggs, beaten
- 4 garlic cloves, minced
- 1 teaspoon salt
directions
- Combine marinade ingredients in a large bowl and set aside.
- (well, -- that was easy).
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Reviews
-
This marinade smelled so good, I knew it would be delicious. I had to let my chicken marinade over the 24 hours due to work, but everything still turned out great. This is more than a marinade. Because of the rice flour and cornstarch, it is more of a coating. It is slightly sweet, and a real kid pleaser!
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
