I want to make some chicken with ginger and garlic, and every recipe I look up puts the garlic in at a different time.
In Korean food, it is grated into the marinade.
In India food, it's mixed with ginger and ground into a paste that you cook down and then mix into curry.
In American cooking, you saute it after sauteing some onions in the fond/fat left behind after rendering the chicken.
In the specific Chinese dish I was looking at, you throw it in right at the end of stir-frying the pork. (video here: https://www.youtube.com/watch?v=uhYEy3PA0RI).
In another thread on Cooking StackExchange, you flavor the oil in the beginning with it (no mention of taking it out).
So my question is, garlic do you determine when and how to add garlic to the dish?
I imagine the answer will be "depends what you want to taste", so if you can answer how it makes things taste, that would be great!