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spicy chinese chicken - Page 2

post #21 of 24

I love hoisin! I mix it with plum sauce and call it PLOISIN. Great for dipping crab wontons.

post #22 of 24
Originally Posted by Chef JimmyJ View Post

Sorry it took so long to get back I have been without a PC for weeks.


This Marinade will work with Butts, Loin or Ribs...just apply the various Time, Temperature and desired Internal Temps for the type of meat you are using. The Chinese don't typically Smoke Pork, it gets roasted...BUT...A mild wood like Oak would be appropriate since wood fired ovens are common in China.


Chinese Roast Pork/Rib Marinade


1C Soy Sauce

1/2C Brn Sugar or Honey*

1C Shaoxing Wine or Sherry

1C Hoisin Sauce

1tsp 5 Spice Powder, McCormick is good, Asian market brands are better

1-2Tbs Red Food Coloring

2Tbs Grated Fresh Ginger

2tsp Crushed Garlic

2Tbs (2ea) Fine minced Scallion



Combine all and Marinate Pork 24-48 hours for Roasts and 8-12 hours for Ribs...Note: too long on ribs and you risk losing the PORK flavor.


For a Basting / Foiling / Finishing sauce...Boil the marinade and use as desired.


Have Fun...JJ


* Edited from 1C to 1/2C


Thanks so much,  I can't wait to try this out first.gif

post #23 of 24
Thread Starter 

ya its been a while, I was wondering where you were. thanks for the recipe I will definitely try it out and thanks for the tip on the coffee grinder

post #24 of 24

That looks absolutely delicious. nice job

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