Several folks have been asking me if I still cook and stuffs….and yes I do; though it’s mostly about technique and doing stuff on the fly these days. Though I do have several recipes/”formulas” and I guess it’s past the time I should do posts on these.
Anyway, here’s an actual recipe that I created during Covid after working thru it several times. It’s become a favorite of the Missus’s coworkers (thus the trip to June Lake – which I did again this year to cook for them), our neighbor who is from the Islands, and several other folks. When I grill it at home, most of it is given away.
It’s a riff on classic flavors of my youth….like local kine teriyaki-char siu. It is kind of a pain in the butt to make; which is why I put off doing this for so long….I’m not sure folks would like to make this.
First off; the basic recipe is for about a pound-and-a-half of boneless/skinless chicken thighs. Second, I tenderize each piece of chicken with a mallet. Third, I portion out and divide the sauce…for marinating, basting, and on the side….cause people like to use it for all kines of stuffs.
The Missus likes it in salads….and also on grilled tofu, which I coat with olive oil and duck fat; then season with salt-pepper-soy sauce-five spice.
Most folks get something like this from me.
Anyway….dis’ not one tightwad recipe.
Also, it uses bottled hoisin sauce. Though it’s important to look at the ingredient list. For example.
Two Hoisin Sauces….made by the same company….turn the bottles around and check the ingredients.
I know, both get so much modified stuffs….but the one on the left uses Fermented Soybean Paste, which provides a deeper-richer flavor.
Anyway…..too much talkin’…..
Local Kine Char Siu Chicken – I usually make a double recipe of the sauce:
3/4 Cup Hoisin Sauce
1/4 Cup Soy Sauce – yes, I still use Aloha Shoyu
1/4 Cup Dark Brown Sugar
1/4 Cup Agave Syrup
3 Tb Ketchup
3 Tb Shaoxing Wine
2-3 Cloves Garlic – minced or grated
1 Tsp Ginger Juice
1/2 – 1 Tsp Five Spice
1 1/2 Pounds Boneless-Skinless Chicken Thighs
- Trim excess fat and connective tissue off chicken thighs
- Tenderize with a mallet until uniform in thickness.
- In a bowl, mix together Soy Sauce, Dark Brown Sugar, Ketchup, Shaoxing. Combine.
- Add Hoisin Sauce and half the Agave Syrup mix well.
- Add Garlic, Five Spice, and Ginger Juice – combine.
- Taste with the tip of a chopstick – add the rest of Agave Syrup if necessary. Add more Five Spice and adjust other ingredients to taste (i.e. more garlic).
- Once sauce is combined divide into two half portions.
- Use one half of the sauce to coat and marinate the chicken.
Make sure to coat well. - Divide the other half of the sauce into two equal portions.
- Marinate at least 6 hours or overnight.
- Grill the chicken. I use hardwood charcoal for a layer of flavor. I also use oak wood chips in a foil packet for an additional layer of flavor.
- Use half of the reserved sauce for final basting.
- The other half of the reserved sauce is placed into containers for dipping, pouring, or whatever the person wants
I know, kind of a lot of work but folks seem to like it!