Lemongrass Chicken Marinade
- 3 tablespoons finely-minced lemongrass (fresh or frozen-prepared)
- 3 tablespoons sherry wine
- 2 tablespoons soy sauce
- 3 tablespoons fish sauce
- 1 thumb-size piece ginger, galangal or 1 thai ginger, grated
- 4 garlic cloves, minced
- 1 fresh red chili, minced or 1/2 teaspoon dried crushed chili
- 1/2 tablespoon coursely-ground black pepper
- 2 1/2 tablespoons brown sugar
- With a pestle & mortar crush together the lemongrass, garlic, ginger and chili together into a paste, then stir in the other ingredients. A mini-food chopper can be used instead or simply mince all ingredients very well by hand and combine in a small bowl. Pour marinade over the chicken, stirring well to coat the meat. Cover and set in the refrigerator to marinate at least 30 minutes or up to 24 hours.
sherry wine, soy sauce, fish sauce, ginger, garlic, red chili, courselyground black pepper, brown sugar
Taken from www.food.com/recipe/lemongrass-chicken-marinade-460986 (may not work)