Five-Spice Shangai Marinade Recipe

Whisk all ingredients in medium bowl until blended. (Can be prepared 1 day ahead. Cover and refrigerate.) Marinate beef or chicken in half of five-spice marinade at least 1 hour and up to 3 hours in refrigerator before grilling. Remove beef or chicken from marinade; boil marinade 1 minute. Brush boiled marinade over beef or chicken while grilling and pass remaining half of marinade separately. Fragrant five-spice powder enhances the Asian accent in this
marinade. Use it to marinate beef or chicken, and brush with the marinated while grilling. It is also delicious with seafood, but only needs to be brushed on during grilling. The recipe makes enough to marinate one pound of meat, poultry or seafood, with some left over to pass alongside. Any marinade coming in contact with raw meat,
seafood or poultry must be boiled for one minute before using it for basting. Makes about 1 cup.