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Post by GMB54-120 on Apr 26, 2017 9:07:13 GMT -5
Did these the other day. I think i have finally mastered Chinese BBQ. I added an orange habanero (cut in half) to the basting sauce while it cooked down. The heat was pretty mild. I make my basting sauce from scratch and unless you have a large Asian market nearby you probably cant get the items i can get. So look for LKK brand Char Siu sauce and add a little honey to it. Add some hot pepper powder if you like it spicy.  Marinade was simple. Good double fermented dark soy sauce, raw sugar and rice wine. Marinated 3 days in the fridge.   Works well for chicken too.  |
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Post by tar12 on May 27, 2017 23:11:56 GMT -5
That looks good!
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Post by GMB54-120 on May 28, 2017 10:10:30 GMT -5
Its pretty easy to make and even works well on the grill. The flavor is very similar to the spare ribs at the Chinese restaurants.  Use any fatty cut of pork, chicken thighs or drumsticks. Even pork steaks turn out pretty good.  |
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Post by deadeye on Jun 4, 2017 22:17:53 GMT -5
gm,just excellent.... keep your recipes coming!
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Post by GMB54-120 on Jun 5, 2017 11:38:45 GMT -5
Thank you. I get many recipes off the net and make slight alterations to them such as this one. In China its called 3 cup chicken or San Bei Ji. Its normally cooked in a pot. I cook the thighs on the grill then let them simmer in a pan on the grill instead. The recipe is very simple and pretty much the same all over. Its mostly just soy sauce, rice wine, dark sesame oil and sugar. This was the recipe i used but i cut back on the sesame oil and used whole skinlees/boneless thighs. www.tinyurbankitchen.com/three-cup-chicken-san-bei-ji/ |
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Post by GMB54-120 on Sept 29, 2017 15:24:39 GMT -5
Its so good i made more Char Siu today and its all homemade. Sweet pickled radish and some really old kimchi ive been saving.   |
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