Kosher Richmond Style Chicken |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a recipe that can be cooked on a BBQ or in the oven. I created it using local ingredients; there are strong Asian influences here, but I would not classify it as exclusively Asian. Cuisine in the Vancouver area represents a fusion of tastes and ideas from all over the World; equally identified as traditional yet unorthodox. The variety and quality of exotic and familiar ingredients available here is mind boggling; a constant challenge to venture outside of known territory. Ingredients:
3 -4 lbs fryer chickens, cut-up |
3 tablespoons japanese soy sauce |
1 tablespoon toasted sesame oil |
1 grated garlic clove |
1 piece grated fresh ginger, 1/2 inch x 1 inch |
1 teaspoon chinese five spice powder |
1/4 sheet nori, finely shredded (toasted sushi seaweed wrap) |
2 tablespoons unpasteurized honey |
1 teaspoon wasabi powder (optional) |
1 teaspoon red chili pepper flakes (optional) |
Directions:
1. Wash chicken pieces and dry well.
2. The chicken breasts and thighs should be cut in half to shorten the cooking time, leaving you with 4 pieces of breast, 4 pieces of thigh, 2 wings and 2 drums.
3. Combine all other ingredients into a bowl and whisk together well.
4. Add the chicken pieces to the marinade and toss well, ensuring all sides of the chicken are equally coated.
5. Press the chicken down firmly into the bowl and refrigerate covered for at least 1 hour.
6. Prepare BBQ or set oven to bake 400°F.
7. Remove chicken from fridge and toss the pieces, again, lightly, ensuring and even coating of the marinade.
8. If barbecuing, cook until darkly golden brown (not burnt) then remove and finish in a 350F oven.
9. If baking, place chicken pieces on a greased cookie sheet and place in 400°F oven for 45 minutes.
10. Check the thickest piece of chicken to ensure it is well done.
11. Serve hot or cold with corn on the cob or cucumber salad.
12. Cold it may be diced and served in a salad or wrap.
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