Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Poultry
Amount Measure Ingredient -- Preparation Method
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Stephen Ceideburg
3 lb Chicken, cut into 8 pieces,
-skin and fat removed, or:
8 Skinless chicken breasts or
-thighs
1/3 c Tomato ketchup
1/4 c Hoisin sauce
1 tb Cider vinegar
1 tb Unsulfured molasses
1 t Reduced-sodium soy sauce
1 t Chinese chili paste with
-garlic
Precooking the chicken in the microwave or gently
poaching it on the stovetop before finishing it on the
grill ensures that the meat is cooked through but the
sauce is not charred If you like a hotter sauce,
increase the amount of chili paste.
Arrange chicken pieces in a micro-proof dish, with the
thickest parts toward the outside of the dish. Cover
with vented plastic wrap and microwave at HIGH (100%)
8 to 10 minutes, or until tender, turning pieces twice.
Alternatively, in a wide sauce-pan, cover chicken with
cold water and bring to a simmer, skimming off any
froth. Simmer gently until chicken is tender, 10 to 12
minutes.
Meanwhile, prepare the grill or preheat the broiler.
In a small bowl, whisk together remaining ingredients.
With tongs, remove the chicken from the dish or sauce
pan and brush both sides generously with barbecue
sauce. Grill over medium-high heat or broil, basting
with the barbecue sauce often, until the chicken is
glazed on the outside and no longer pink inside, about
5 minutes on each side.
From an article by Susanne A. Davis, The San Mateo
Times, 5/25/93.
