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Ep 10 | Different Starches - HOW TO SHOP AT YOUR LOCAL ASIAN GROCER Having at least one of these starches in your Chinese cooking pantry is a must as it’s so useful not just for thickening sauces, or used as a batter but also great for marinades to help food coat onto protein better. Cornflour or tapioca starch are my recommendations to use as a thickening agents. Mix 1 tsp into marinades or mix with a bit of water to pour over sauces to thicken. Cornflour, tapioca and rice are my go-to’s for a
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