-- the Canton-Carolina connection.
This is a recipe I came up with when I was experimenting with new ideas for the chicken BBQ sandwich at the cart. It uses the cooking technique of southern Chinese roast pork and the flavors and spices of the southern United States. It's really tasty -- I would want to serve it over rice with greens. It needs a light sauce of some kind; soy sauce springs to mind, but maybe there's something better (to be consistent, maybe it should be made with ingredients from the Carolinas).
Preheat the oven to 400 degrees farenheit
1 lb boneless chicken, cut 3/4 inch thick (boneless thighs as-is, or breasts butterflied on the thick part)
Mix:
4 tsp. paprika
2 tsp. salt
2 tsp. chili powder
2 tsp. brown sugar
1 tsp. pepper
1 tsp. white sugar
1 tsp. oregano
1/4 tsp. cayenne (or more)
Rub the meat with the spice mixture and marinate 2 hours at room temperature, or 4 refrigerated. (You can't over-marinate, so you can also do it the night before).
In a pan meduim pan, heat until bubbling:
1 Tbs. vegatable oil
1 Tbs. apple cider
1 Tbs. apple cider vinegar
1 Tbs. molasses
Turn the marinated chicken in the glaze over heat for a few minutes. This should be done in one layer, so do more than one batch if necessary. When they look a little "glazy," transfer the chicken pieces to a rack over a roasting pan and roast for 8 minutes. Turn down the oven to 350, turn the chicken once more in the heated glaze, and roast for another 12 minutes at the lower heat. Slice into 1/2 inch pieces across the grain and serve.
[just a thought -- maybe the leftover glaze could be made into a sauce. hmm...]
Posted by Sam at March 29, 2004 12:28 AM