I am pretty new to wok cooking (and cooking in general), and I seem to be coming up with this problem pretty regularly. I thought maybe some of you more experienced folks could help shed some light.
I have a few recipes that call for marinating chicken, and then pouring the chicken and the marinade into the wok to allow it to cook there. Every time I do this, the marinade that hasn't soaked into the chicken becomes almost instantly black and cooks itself into a hard layer on the bottom of my wok. While stir-frying, it breaks off into little chips that become mixed with the food. The rest of it stays as a hard layer which I have to scrape off afterwards.
I'm almost certain that this isn't the way things are supposed to work.
Does this situation sound familiar to anyone? Is it a relatively common thing for beginners to experience? Any help or advice would be greatly appreciated. Thanks!