White Marinade

Ingredients:

• 3 kg water (The base for the marinade; water dissolves and carries all the flavors.)

• 2 slices ginger (Ginger adds a warm, spicy aroma and helps remove any strong meat odors.)

• 2 star anise (Star anise adds a sweet, licorice-like fragrance.)

• 1 small piece of cinnamon (Cinnamon enhances the marinade with a slightly woody, sweet flavor.)

• 2 cloves (Cloves contribute a warm, spicy aroma and flavor.)

• ¼ tangerine peel (Dried tangerine peel provides citrus notes to balance rich, fatty meats.)

• 2 brown cardamom pods (Cardamom adds an earthy, herbal aroma.)

• 6 pcs zedoary (Zedoary, a type of ginger, helps reduce strong meat odors.)

• 6 pcs bay leaves (Bay leaves give a mild, herbal, and slightly minty flavor.)

• 4 pcs liquorices (Liquorice root adds natural sweetness and depth.)

• 75 g rock sugar (Rock sugar adds a mild, caramelized sweetness.)

• 150 g salt (Salt enhances flavor and helps tenderize meats by breaking down proteins slightly.)

• 1 tbsp chicken powder (Boosts umami flavor for a savory base.)

• 2 tbsp rose wine (add later) (Rose wine adds floral notes and enhances the aroma while helping tenderize the meat.)

Method with Scientific Explanations

Step 1: Combine and Boil the Ingredients

• Add all the ingredients (except the rose wine) to a pot. Bring the mixture to a boil, then lower the heat and let it simmer for 20 minutes.

  
  

  Why?

• Simmering extracts flavors from the spices and aromatics. Heat breaks down the essential oils in ingredients like ginger, star anise, and cardamom, infusing the water with their distinct aromas.

• Boiling also dissolves the salt and rock sugar evenly into the water to create a flavorful and balanced marinade.

Step 2: Cool and Add the Rose Wine

• Turn off the heat and allow the marinade to cool completely. Once cool, strain the sauce to remove the solids, then stir in the rose wine.

  
  

  Why?

• Adding the rose wine after cooling ensures that the wine’s delicate floral aroma is not lost due to evaporation at high heat.

• Straining removes all solid ingredients, creating a clean marinade that coats the meat evenly.

How the White Marinade Works

1. Flavor Infusion:The combination of spices (star anise, cloves, cinnamon, and cardamom) releases essential oils when simmered. These oils carry flavor and aroma that soak into the meat during marination.

2. Salt and Sugar Balance:

   • Salt helps penetrate the meat, enhancing flavor and slightly tenderizing the surface.

   • Rock sugar adds a gentle sweetness that balances the salt and spices, preventing the marinade from tasting overly salty.

3. Ginger and Zedoary:Both ginger and zedoary neutralize strong meat odors, making the final dish taste clean and aromatic.

4. Rose Wine’s Role:Rose wine contains alcohol, which helps carry flavors into the meat. Its floral notes add complexity to the dish.

Matching Dishes

This marinade is perfect for tenderizing and flavoring tough or gelatinous meats like:

• Smoked knuckles

• Chicken feet

• Pork trotters

• Other cold dishes that need deep, aromatic flavors.