Basic Asian marinade always include soya sauce plus ground black pepper, garlic and onion and a little sugar. Don't include salt because the soya or soy sauce is already salty. If you want a spicy chicken or pork chop, you can add ground chilli or better yet, the fresh jalapeno pepper.
It can also be used as basting mix for barbecue, just add tomato or banana ketchup for a twist.
A marinade I use for chicken is : Chopped onion, garlic, soy sauce, sugar, ginger and a few splashes of sweet sherry. I lift the chicken out after an hour and coat it with cornflour. Then I fry the chicken pieces and pour the marinade over them, simmering for an hour. It's gorgeous.
I have never heard of gin being used in cooking before but at the moment, I'm watching UK celebrity chef James Martin cooking venison loin with gin and red wine. He says the gin imparts a special extra flavour to the...