Tag: Chinese
Smoked Orange Five Spice Chicken
Smoked Orange Five Spice Chicken
Orange and five spice is a popular combination to rub and roast whole geese during the holidays. I decided to change it up and do it to a chicken. But I also brined and smoked the chicken. Before the chicken gets smoked, it is stuffed with orange wedges, garlic, ginger, and green onions. These aromatics will permeate throughout the chicken; adding to the multiple layers of flavor.
Equipment
- Electric Smoker
Ingredients
- 4-5 lb whole chicken
- 1 orange quartered
- 1” ginger sliced
- 3 garlic cloves
- 2 green onions
Brine
- 1/2 gallon water
- 1/2 cup salt
- 1/4 cup sugar
- 2 shallots sliced
- 5 garlic cloves sliced
- 1” ginger sliced
- 1 tbsp black peppercorns
Rub
- zest of an orange
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp sugar
- 1 tsp five spice powder
- 2 tsp light soy sauce
- 2 tsp shaoxing cooking wine
- 4 garlic cloves minced
Wood Chips
- 1/2 pecan
- 1/2 cherrywood
Garnish
- orange slices
Instructions
- Mix together all of the brining ingredients. Brine the chicken for 8 hours in a gallon sized storage bag.
- Mix together the rub ingredients.
- Stuff the inside of the cavity with the quartered orange, garlic, ginger, and green onions. Massage the outside with the rub. Let rest at room temperature for an hour before smoking.
- Preheat the smoker to 250 degrees. A 4lb chicken will take about 3 hours. A 5lb chicken will take 4 hours. Take the temp in the thickest part of the thigh with a probe thermometer. It should read 180 degrees.
- Let the chicken rest for 15 minutes before carving.
Smoked Char Siu Baby Back Ribs
Smoked Char Siu Baby Back Ribs
This recipe is another reason why we need to legalize marijuana federally, if not globally. Without it, I might not have came up with this concept. Char siu is my absolute favorite. So why not marinate ribs in char siu marinade and smoke them? It happened. All I can say is that this might be my favorite way to prepare ribs. It’s rather simple to do. It will take some patience since it’s really a 3 day process if marinating, 1 day of drying, and the next day to smoke. If you don’t have a smoker, you can bake these in the oven at 300 degrees for 2 1/2 hours, wrapped in foil. Then place the ribs under the broiler, brushing the ribs with the cooked marinade every 3 minutes until the top side is browned.
Equipment
- Electric Smoker
Ingredients
- 2 racks baby back ribs
Marinade
- 3 tbsp light soy sauce
- 3 tbsp hoisin sauce
- 3 tbsp honey + 1 extra tbsp for glazing
- 3 tbsp shaoxing cooking wine
- 3 red bean curd cubes + 2 tbsp of liquid
- 1 1/2 tbsp five spice powder
- 1 1/2 tsp sesame oil
- 1 tsp white pepper
- 3 garlic cloves minced
Wood Chips
- 1/2 cherrywood
- 1/2 applewood
Instructions
- Mix all of the marinade ingredients together.
- Place the baby backs in a gallon sized storage bag. Pour in all of the marinade. Marinate for 3 days; flipping the bag over a couple of times a day.
- After the ribs have marinated, place on a rack and let dry out in the refrigerator for a day. Save the marinade. Let sit at room temp for 1 hour prior to smoking.
- Place the ribs in a preheated 250 degree electric smoker.
- Simmer the saved marinade with an extra tbsp of honey for 10minced until reduced. At the 2 hour mark of smoking, brush a layer of the marinade on the racks of ribs. Smoke for another hour, brushing another layer of the marinade on the ribs. Some for 1 more hour.
- Let the ribs rest for !5 minutes before serving.
Savory Sweet Potato Pancakes
Savory Sweet Potato Pancakes
These aren’t the traditional pancakes that you’re used to eating for breakfast. Chinese sweet potato pancakes are eaten as a savory appetizer and/or side dish. They get dipped in a simple soy/rice vinegar/sugar/sesame oil sauce. What’s unique about these pancakes is the use of glutenous rice flour. It gives them a chewy, slightly gummy texture; not cake-like whatsoever. If you want to make these a sweet flavored pancake, swap out the salt for sugar and leave out the green onions.
Ingredients
- 1 lb sweet potato peeled and cubed
- 1 1/2 cups glutenous rice flour
- 2 green onions chopped
- 1 tsp salt
- vegetable oil for frying
Dipping Sauce
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
Instructions
- Place the cubed sweet potatoes in a steamer and steam for 15 minutes until soft.
- Let the sweet potatoes cool. Mash with the back of a fork.
- Mix the sweet potatoes with the glutenous rice flour, green onions, and salt until a dough forms.
- Flour your hands and roll out the dough into 2” balls.
- Flatten with the palms of your hands.
- Heat up a 1/4 cup of vegetable oil on a griddle over medium heat. Add the pancakes to the griddle, making sure to not overcrowd.
- Cookfor 3 minutes a side.
- Heat all of the dipping sauce ingredients in a small sauté pan until the sugar dissolves.
