Blog Archives

Chinese Style Barbecue Marinated Chicken Drumsticks

Mmm…  sticky, sweet and tangy.  Who doesn’t like barbecue sauce?  Chicken, plentiful and easy to prepare, why not combine the two, together?  And with that thought in mind, and inspired partially by last months bbq ribs recipe, this leads us onto this weeks recipe.  You don’t need to restrict yourself to just the drumsticks, I went for convenience and the fact they were cheap to buy, feel free to mix and match with different cuts, such as wings, thighs and breast for a leaner option, though I’d probably keep the skin on for that slight crispy factor you get, when the good sauce, starts to caramelise and fill the room with that sweet, sweet aroma.

So simple, yet satisfying.

So simple, yet satisfying.

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Siu Yuk/Cantonese style Roast Pork

  This recipe is a work in progress, I believe most foodies are in pursuit of the perfect version of a dish.  In this case, it’s trying to get the perfect cracking to what the Cantonese call siu yuk, literally translated as roasted pork.
  Crunchy crackling on top, and succulent tender pork on the bottom, this elusive dish has been sending people hunting Chinatowns across the globe for generations, in search of the perfect Southern Chinese delicacy.
  My mother could always make perfect siu yuk, making it look so effortless, unfortunately from what I could tell, she based alot of her measurements on experience, look and smell, something I’ve yet to master.
  My approach was with a little research and inspiration from other culinary heroes (thank you Raymond Blanc for the salt skin method of roasting), I’ve tried a more emperical method to getting that delicious duality from our little piggy friend.