Spicy barbecued Chinkiang chicken
This recipe needs advance preparation!
Makes a great barbecue too.
5/5 A unique flavour, but the vinegar is quite hard to get hold of. Jerry, aka Chef)
Rather than barbecuing, I am using my Breville Panini Press as the weather is being typically English today.
- 4 skinless chicken breasts or 8 chicken drumsticks
- 4 tablespoons of Chinkiang rice vinegar
- 2 teaspoons demerara sugar, jaggery, brown or muscovado sugar
- 1 tablespoon dark soy sauce
- 1 tablespoon of Szechuan peppercorns, crushed or whizzed in a coffee grinder
- 1 tablespoon olive oil
- A handful of fresh parsley - coriander would have been more appropriate, but I have none today, so opted for the parsley
- Pinch of salt
- Add the Chinkiang rice vinegar, soy sauce, sugar, olive oil and salt and Szechuan peppercorns to a bowl and mix well
- Cut a few slashes into either side of the chicken pieces
- Add the chicken pieces to the mixture and marinate for a good few hours in a cool place, turning now and again. (Cover with aluminium foil or cling film to stop the cats getting at them - as well as airborne bacteria)
- Cook the chicken on preheated sandwich press for 12 minutes, turning once. A barbecue hotplate would take about the same time but you will need to turn it more often.
- Sprinkle with the freshly chopped herbs
Serve hot with plain rice and a salad.
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