Oyster Sauce, Ginger & Lime marinade, quick & easy & very tasty

Small households: This one's for the times when you're rifling through through the freezer for an evening meal...

Gorgeous marinade for meats: oyster sauce, ginger, lime & opt. brandy 

In these dire economic times, we won't always be able to buy organic or even free-range meat.  

But millions do eat regular chicken and enjoy it very much.  The Blogger worked briefly as a chef in a supermarket canteen, and the budget chicken and pork was surprisingly good. 

As long as you are not having it every day, supermarket budget chicken and pork can fill the gap nicely for one of the recommended two-a-week servings of meat. 

 But a bit of perking up of flavours never did any harm.  

The two Chinese sauces I rely on most are Oyster (sweetish) and Hoisin (smoky). 

This Oyster Lime marinade turns any meat a knock-out dish.  

Have it on its own with some salad if you're carb-phobic or team it with hot or cold potatoes or rice, or good bread.  

Cost: £2.00'ish

Feeds: 2-3 (recipe halves easily for singletons or multiplies for families)

Ingreds:

2 thighs + 2-3 drums + 3 wings or equiv (about 400gm/14 oz)

2 tb oyster sauce

zest of lime

1-1.5 tsp grated ginger

splash of brandy, sherry or whiskey (opt)

Method:

1. If meat is frozen, run under cold water, cover with cold water and leave 20 mins until defrosted
2. Preheat oven to 190C/375F
3. Mix marinade ingredients; brush liberally over meat on both sides; leave 20 mins or as long as hunger allows
4. Bake 35-40 mins 

COMMENT:

'The smell of this while cooking made the wait excruciating but I loved, loved, loved the result.  Recommended to all chicken lovers.'  Retired writer

Tips:

• Try this with pork shoulder or rump steak
• For quick cooking potatoes from raw: wash, slice into dollar thickness, toss in seasoned oil; spread on a pan; bake 35-40 mins, tossing once.
• See other flavourful marinades/sauces for meat in Sauces/Dips/Marinades

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.