- Get link
- X
- Other Apps
Featured Post
- Get link
- X
- Other Apps
My
taste for Chinese food will never diminish as there is something about this cuisine
that makes it so easy to cook and features no complications whatsoever. In fact
what’s great about Chinese food is the flexibility of options which you can
modify to concoct your own particular style. Today I’ve chosen to highlight
Chinese BBQ Chicken using a simplified version of Chinese BBQ sauce rather than
follow the complicated versions available online.
You
can make this at home or even purchase it from Kolkata’s Chinatown where it is
referred to as Sam Pak Chong (meaning a combo of three different sauces).
- 500 gms Chicken with bone cut into chunks
- BBQ sauce (Chinese)- ¼ cup
- Star anise 3-4 pieces
- Diced
capsicum-1 pc
- Diced tomato-2 pcs
- Sliced green chilli-3-pcs
- 1.5 tblsp chopped garlic
- Shredded ginger- 1 tblsp
For the BBQ sauce
Chinese
BBQ sauce is similar to continental bbq sauce but without the smoky flavor and
its hot and sweet. You can get it in Kolkata’s
Sing Cheung or Pou Chong provision stores in Kolkata’s China town area or you
can make your own using 20% red chilli sauce, 10% black soya sauce and 70%
regular tomato sauce. If you like it hot, add more chili sauce or add red
chilli flakes or paste while cooking.
For the marination
Marinate
chicken with bone with ginger garlic paste, soya sauce, salt; sprinkle some
flour over the chicken pieces. Then fry
in semi-deep oil till semi brown. Cut or poke leg pieces with a fork. Pieces
should be big chunks as they will reduce after frying. Remove. A word of
advice, don’t deep or shallow fry in a nonstick pan it isn’t healthy as the
high heat will release toxic vapors. Use tempered cast iron or stainless steel.
Try these out as they are quite affordable.
1.
Heat oil, add ginger garlic paste, chopped garlic a few juliennes of ginger,
sliced green chili
2.
Add chicken, add bbq sauce, add 4 to 5 pieces of star anise, add capsicum,
onions a tablespoon of stock and stir fry
3.
Add 5/6 tablespoons of stock (this is a semi-dry dish. It won't taste the same with
gravy), lower flame, add the tomato and let it simmer for 15 minutes. Now stir on high flame for a few minutes
adding some cornflour if required. You can sprinkle some chili flakes over the
dish if you want it spicier and for garnishing too. BTW I have not added MSG as
I never use it. I have also not mentioned salt as the sauce may already be
salty. For added flavor add a dash of white soya sauce.
Now
when I say dark soya or white soya what you need to know is that in Chinese
restaurants two kinds of soya sauce is used. One is called A or dark soya and
adds the typical soya flavor as well as color. The other type is referred to as
C soya sauce and has a salty flavor. When you use the c type is careful of how
much salt you use. If you are confused by now, stick to the soya sauce you get
in-store shops as this is a combination of both but leans more to the darker
side like the Sith. (That was my favorite movie)
Here’s another recipe to make Asian BBQ sauce
6
tablespoons hoisin sauce
2
tablespoons rice vinegar (not seasoned)
1 tablespoon
soy sauce
1 tablespoon
honey
4 garlic
cloves, minced
1 tablespoon
minced peeled fresh ginger
1/8 teaspoon
Chinese five-spice powder
1/3 cup
sugar
Stir
together all ingredients over low heat till sugar is dissolved. Cool to room
temperature and then refrigerate. Use whenever required.
- Get link
- X
- Other Apps