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Chicken with Cantonese Marinade

Ingredients for Cantonese Marinade (a few pounds of chicken or pork)
The marinade can be stored in refrigerator before you add garlic.

  • 1/2 cup sugar
  • 1/2 cup catsup
  • 1/2 cup soy sauce
  • 1 tsp. salt
  • 1 clove garlic, minced
  • 1/4 cup sherry
  • dash of chinese five spice powder
  • 1~2 tbsp. Hoisin sauce
  1. Add all the ingredients to a saucepan except sherry.
  2. Heat over low heat until sugar is dissolved.
  3. Add sherry. When cooled, store in a glass jar with a tight lid. Freeze or refrigerate.


  • 1 lb. skinless, boneless chicken breast ( about 3 pieces)
  • 1 clove garlic
  • 1/2 tsp. salt
  • 1 tbsp. sherry
  • 4 tbsp. Cantonese Marinade (add this sauce in stir-frying)
  1. Cut chicken breast into bite size. Marinate with minced garlic, 1/2 tsp. salt and 1 tbsp. sherry for 30min.
  2. Heat a wok over a high heat. When it is very hot and slightly smoking,[1] spread 2 tbsp. vegetable oil and add the marinated chicken. Cover with a lid until the color of both sides of chicken changes. Stir them once or twice.
  3. As soon as the outside of chicken looks cooked, add 4 tbsp. ( or more) Cantonese Marinade sauce. Cook until the sauce evaporates and coat the chicken with thickened sauce. Cook quickly at high before chicken become overcooked.
[1] It is critical to wait for the wok to start smoking, because this will prevent the chicken from sticking to the pan. Please visit the cooking tips page for more details.
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