Category: Fowl

Basic Ramen Noodle Stock

Print Recipe
Course Appetizer, Main Course, Soup
Cuisine Asian

Ingredients
  

  • 2 lb pork knuckles and rib bones, or pork butt
  • 2 lb chicken thighs
  • 1 ea onion, quartered
  • 1 ea leek, green part, chopped; or scallions
  • 1 oz ginger, about the size of a ping pong ball, sliced
  • ½ head garlic
  • 4 inch square of kombu
  • 1 tsp salt

Instructions
 

  • Have a butcher crack the pork knuckles.
  • Hack the chicken thighs into 3-4 pieces.
  • Boil both for one minute in water. Drain & rinse. Clean the pot.
  • Return meat into the clean pot.
  • Add onion, leek, garlic, ginger and kombu.
  • Add water to cover by 1 inch, bring to a boil and simmer gently for 7 hours, adding water as needed to keep bones covered.
  • Strain stock through cheesecloth. Season with salt, let cool.

Notes

Soy Sauce flavored Ramen
Soy sauce, sweet simmered bamboo shoots, simmered pork slices, scallions, chukasoba noodles, roasted garlic paste, simmered pork broth.
Miso flavored Ramen
1 tbsp soybean miso
1 cup sweet white miso
2 tsp chili-bean sauce
Pinch of sansho pepper
2 cloves crushed garlic, sauteed in hot lard or vegetable oil for 5 minutes-set aside
Simmered pork slices
Simmered bamboo shoots
Nori sheets shredded into 2" lengths
Chukasoba noodles
Roasted garlic paste
Cilantro leaves

Asian Marinade for Ribs/Chicken Wings

Print Recipe
Course Sauce
Cuisine Asian

Ingredients
  

  • ¼ cup Red chilies mild
  • 2 tbsp Garlic
  • 2 tbsp Ginger
  • 2 tsp Onion powder
  • 2 tsp Garlic powder
  • ¼ cup Brown sugar
  • ¼ cup Soy sauce
  • 1 pinch Salt
  • ¼ cup White vinegar
  • 1 head Pickled garlic peeled

Instructions
 

  • Combine and blend well.

Notes

Marinade ribs or pork overnight. Bake in a foil bag for 2 hours at 275F degrees.
Reduce leftover marinade and baste ribs or chicken when they're done. Glaze in a broiler.

Asian Roasted Chicken - Salt n Pepper

Print Recipe
Course Main Course, Sauce

Ingredients
  

  • 1 each Spatchcock chicken

Chicken cavity

  • Lime
  • Onion
  • Garlic
  • Orange
  • Cilantro stems

Rub

  • Black peppercorn toasted & crushed
  • White peppercorn toasted & crushed
  • Szechuan peppercorn toasted & crushed
  • Salt

Instructions
 

Rub

  • Combine all.

Chicken prep

  • Fill chicken with cavity ingredients.
  • Truss chicken. Rub spice mix all over outside of chicken.
  • Cook at 450℉ for 25 minutes per pound.

Notes

[Insert video url for how to truss chicken]

Asian Roasted Chicken - Spicy

Print Recipe
Course Main Course
Cuisine Asian

Ingredients
  

  • 1 each Spatchcock chicken

Marinade

  • Lemongrass
  • Cilantro stems
  • Garlic mash into paste
  • White pepper
  • Fish sauce
  • Palm sugar
  • Dark soy sauce
  • Chili-garlic paste

Dipping Sauce

  • Toasted rice powder
  • Fish sauce
  • Tamarind paste
  • Brown sugar
  • Lime juice
  • Chili powder
  • Shallots
  • Cilantro

Instructions
 

Dipping Sauce

  • Combine all sauce ingredients and liquify.

Marinade

  • Combine all ingredients and blend.

Chicken

  • Marinate chicken overnight.
  • Grill over flame. Baste with juices.

Notes

Chef says "Serve with rice and papaya salad". 

Asian Roasted Chicken - Vietnamese

Print Recipe
Course Main Course
Cuisine Asian

Ingredients
  

  • 1 each Spatchcock chicken

Marinade

  • Lemongrass
  • Cilantro stems
  • Garlic cloves mashed into paste
  • Fish sauce
  • Ketchup manis
  • Brown sugar

Dipping Sauce

  • Fish sauce
  • Lime juice
  • Garlic
  • Chilies
  • Sugar
  • White vinegar

Instructions
 

Marinade

  • Combine & blend all marinade ingredients.

Chicken

  • Marinade chicken for 20 minutes.
  • Roast, skin-side up at 400℉ for 40 minutes.

Dipping Sauce

  • Combine all sauce ingredients and liquify.

Asian Chicken Wings

Print Recipe
Course Appetizer, Main Course
Cuisine Asian

Ingredients
  

  • ¼ cup Oyster sauce
  • ¼ cup Hoisin sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Soy sauce
  • 1 tbsp Ginger
  • 1 tbsp Shaoxing wine
  • 2 tsp white pepper
  • ½ tsp MSG
  • 1 tsp Fish sauce
  • 1 tbsp Garlic grated

Instructions
 

  • Brine chicken for at least 4 hours in Kosher salt, sugar, Frank's red hot, and water.
  • Mix together the sauce. Pour over chicken and marinate overnight. Reserve some marinade for basting.
  • Par bake at 400℉ for 25 minutes.
  • Finish to a char on fire grill, basting as you go.

 

Char Siu Chicken

A popular Chinese method for BBQ'ing chicken, pork, and other tasty meats
Print Recipe
Course Main Course
Cuisine BBQ, Chinese

Equipment

  • 2 Mixing bowls Medium & Large
  • 1 Food Processor something to puree garlic and ginger
  • 1 Sheet pan grate(s) that fit inside sheet pan
  • Heavy Duty Aluminum Foil
  • Assorted measuring spoons

Ingredients
  

  • 1 whole Chicken, separated or "8-part" chicken pak, or equal weight in chicken thighs only

Char Siu Dry Rub

  • 1 tsp Kosher Salt
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper
  • 1 tsp 5 Spice Powder
  • .5 tsp White Pepper

5 Spice Powder

  • 1 tbsp Cinnamon
  • 1 tbsp Clove
  • 1 tbsp Star Anise
  • 1 tbsp Szechuan Pepper
  • 1 tbsp Fennel Seed

Char Siu Wet Marinade

  • 1.5 inch Fresh Ginger Root peeled
  • 3 clove Garlic roughly chopped
  • 2-3 tbsp water
  • 3-4 tbsp Maltose substitute Golden Syrup, Honey, or Brown Sugar as a last resort
  • 2 tbsp Oyster Sauce Chef recommends "Boy In The Boat"
  • 2 tbsp Soy Sauce Chef uses low sodium
  • 1 tbsp Hoisin Sauce
  • 2 tbsp Char Siu Sauce
  • 1 tbsp Showxing Wine Substitute Dry Sherry
  • 1 tsp Sesame Seed Oil No more than a splash
  • .25-.5 cup water

Optional

  • 2 drop Red Dye adds an "authentic" color but NOT necessary
  • 1 can Pam Cooking Spray or similar product

Instructions
 

Chicken prep

  • Separate whole chicken to breasts, thighs, wings, legs. Remove keel bone but leave bone in for parts. Do not remove skin.
  • Be sure to pat dry all chicken parts, then add Dry Rub to both sides, pat into chicken.
  • Add all parts into larger bowl.
  • Allow chicken to rest in refrigerator for an hour or more, 2 is better.

Marinade prep

  • Combine peeled and roughly chopped ginger root, garlic cloves & water and puree in processor. Add to medium bowl.
  • Add Maltose, Oyster Sauce, Soy Sauce, Hoisin Sauce, Char Siu Sauce, Showxing Wine and Sesame Seed Oil. Mix well to combine.
  • Once chicken has dry brined, add the marinade to the chicken, making sure to cover all the parts thoroughly. Once properly coated, cover with plastic wrap and return to refrigerator for 3 hours, or over-night even better, to marinate.

Let's Cook Something!

  • Preheat oven to 385°F
  • Add 1/4 - 1/2 cup water to sheet pan to prevent burning.
  • Spray pan racks with Pam. Arrange chicken on racks, and try to keep space between pieces so all the parts can get full circulation of air while roasting. Allow chicken to sit for an hour, to come to room temperature.
  • While chicken comes to room temperature, pour remaining marinade into a pot. Bring to a boil, and then lower temperature and reduce for about 20 minutes, to create the glaze.
  • Pop the chicken into the oven for about 20 minutes, until skin begins to nicely brown. Braise chicken with a coating of glaze on top.
  • Lower oven temperature to 140°F, and roast chicken for another 20 minutes or so, watching to see the skin isn't browning too much.
  • Remove chicken, flip the pieces, glaze all the bottoms of the parts, and return to the oven for another 20 minutes.
  • Glaze chicken once more, and return to oven for a final 20 minutes.
  • Allow chicken to rest after final roasting for 10-15 minutes before serving and/or processing for other recipes.
Keyword BBQ, Chineses BBQ