Soy Pickled Garlic Recipes

Steps:

• Fresh garlic should be on the market by June. Select smaller, well-proportioned bulbs as the garlic will served cut in half.
• Peel the outer skin with your hands, leaving only one layer of skin holding the cloves together. Trim away the stems.
• Sterilize a small pickling jar in boiling water. Pack it with the bulbs of garlic. Pour the rice vinegar over the bulbs in the jar. Seal the jar and let stand in a dark place for 2 weeks.
• Discard 2/3 of the vinegar (perfect for salad dressings). In a bowl, combine the soy sauce and the sugar until the sugar dissolves.
• Pour the soy sauce over the garlic bulbs in the jar. Cover with the lid and let stand in a dark place for 1 1/2 months more. Total marinating time should be 2 months. If made in June, mixture will good until around May of the next year.
• When ready to serve, cut each garlic bulb horizontally in half.

Steps:

• In a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper; set aside while you make the chicken.
• In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.
• In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Add chicken breasts (reserve the marinade) and cook until browned on both sides, about 3 minutes per side. (Browning happens a little faster than usual here because of the honey and soy; if the marinade is getting too dark, lower the heat slightly.)
• Add reserved marinade and 1/4 cup water to the skillet. Bring to a simmer, reduce heat to medium-low and cook, covered, until cooked through, 4 to 5 minutes more per side.
• Uncover the skillet, increase heat to medium-high and cook, turning chicken occasionally, until liquid is reduced and chicken is glazed, about 5 minutes. Serve chicken drizzled with any leftover glaze over rice with cucumber salad and cilantro.

Steps:

• Place the garlic cloves into a clean, sterilised jar of about 2 cup (500ml) capacity.
• Combine vinegar, soy, and sugar in a saucepan.
• Bring to the boil.
• Reduce heat and allow to simmer until mixture is slightly reduced.
• Pour the hot liquid over the garlic.
• Allow to cool slightly before sealing.

Steps:

• Sprinkle pork chops all over with soy sauce, garlic, paprika, salt, and pepper.
• Cover and refrigerate 20 minutes - 2 hours.
• Coat grill rack or broiler pan with cooking spray and preheat.
• Cook chops 4 inches from heat source 5-6 minutes each side, or until a thermometer inserted in center of chop reads 155 degrees F and juices run clear.