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{{#seo:
|title=Spicy barbecued Chinkiang chicken a Barbecue recipe
|titlemode=replace
|keywords=#chicken #spicybarbecuedchinkiangchicken #chinkiangricevinegar #szechuanpeppercorns #oliveoil #herbs #balsamicvinegar #parsley #muscovadosugar #coriander #jaggery
|hashtagrev=032020
|description=A similar dish to Barbecued balsamic chicken fillets but using mainly Chinese ingredients, the key one being Chinkiang rice vinegar (Chinese black
}}

{{Template:AdvancePreparation}}

A similar dish to [[Barbecued balsamic chicken fillets]] but using mainly Chinese ingredients, the key one being [[Chinkiang rice vinegar]] (Chinese black vinegar) which is similar to [[balsamic vinegar]].

Rather than barbecuing, I am using my [[Breville Panini Press]] as the weather is being typically English today.
{{recipesummary
|TotalCalories = 753
|PortionCalories = 188
|DatePublished=24th October 2012
|Author=Chef
|Servings = Serves 4
|Difficulty = 1
|TotalTime = 2 hours 30 minutes
|PrepTime = 2 hours 15 minutes
|CookTime = 15 minutes
|Image = [[Image:Spicy barbecued Chinkiang chicken.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Makes a great barbecue too.''

5/5 

A unique flavour, but the vinegar is quite hard to get hold of.

 [[User:Chef|Jerry, aka Chef]])
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[[Image:Spicy barbecued Chinkiang chicken marinading.jpg|300px|thumb|right|Marinading in Chinkiang rice vinegar]]
{{RecipeIngredients
| 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
}}
===Method===

{{RecipeMethod
| 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]]
}}
===Serving suggestions===
Serve hot with plain rice and a salad.
==See also==
* {{See also - Jointing a chicken}}{{RecipeLine}}
[[Category:Recipes]]
[[Category:Barbecue recipes]]
[[Category:Cookery cheats]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Oriental cuisine]]
[[Category:Favourite recipes]]
[[Category:Grilled, griddled or barbecued]]

<code 'hashtagrev:12032020'>[[Special:Search/chicken|#chicken]] [[Special:Search/spicybarbecuedchinkiangchicken|#spicybarbecuedchinkiangchicken]] [[Special:Search/chinkiangricevinegar|#chinkiangricevinegar]] [[Special:Search/szechuanpeppercorns|#szechuanpeppercorns]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/herbs|#herbs]] [[Special:Search/balsamicvinegar|#balsamicvinegar]] [[Special:Search/parsley|#parsley]] [[Special:Search/muscovadosugar|#muscovadosugar]] [[Special:Search/coriander|#coriander]] [[Special:Search/jaggery|#jaggery]]
</code>

Spicy barbecued Chinkiang chicken - Revision history

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