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Another idea for you - from my Pacific Rim cooking -
GRILLED CHAR SUI CHICKEN
The traditional version of Char Sui is a Chinese roasted meat often spelled Cha Shao with translates to “lacquered roasting” referring multi-layers glaze that is applied when it cooks. Usually a mixture of maltose, soy sauce and sesame
oil
Yield : 8 servings
Marinade
1 Tbsp. Sugar
1 tsp. Salt
4 tsp. Five Spice Powder
¼ cup Thick Soy Sauce
2 Tbsp. Ground Bean Sauce - (Asian Store)
2/3 cup Hoisin Sauce
1/2 cup Chinese Shao Xing wine or Dry Sherry or Sake
1 Tbsp. Minced Garlic
8 lg. (6-8 oz.) Chicken Breasts or thighs - Skin on, boneless
Glaze
4 Tbsp. Honey/Maltose
1 Tbsp. Soy Sauce
1 Tbsp. Sesame Oil
1. In medium bowl, whisk all ingredients for marinade. Add chicken breast to marinade. Toss
breast to insure even coverage by marinade. Marinate 1/2 hour - 1 hour.
Note: Do not marinate longer, the chicken will be dry if you marinate it to long.
1. Preheat the BBQ.
2. In small bowl, whisk marinade, add the chicken. Set aside.
3. Remove chicken from marinade, grill chicken starting with skin side first. Continue to cook about 8 minutes on
each side.
4. When chicken is finished cooking, brush with glaze and cook for last minute.
Chef Danhi’s Notes:
Substitute chicken with strips of pork shoulder, tenderloins or even a large boneless pork loin.
Do not apply glaze in the beginning of cooking chicken, it will burn.
To prevent “flare-ups”, keep BBQ covered as much as possible.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com