Thursday, November 24, 2011

Oven-Barbecued Asian Chicken
makes a fun family meal

A fun family meal that’s a whole lot better than takeout – that’s what you get with Oven-Barbecued Asian Chicken (click for the recipe) from Eating Well magazine.
   It’s the kind of dish I’d serve on a cozy, casual Friday or Saturday night, eaten before (or during!) settling down to watch a movie.
   After the chicken was baked, we set the baking dish aside, covered it with aluminum foil and a towel to keep it warm, and baked some frozen store-bought fries to go with the chicken. The combination of the delicious, sticky chicken with the crisp fries was perfect.
   The chicken is easy to make, although it takes about an hour to cook – valuable time to clean up the dishes that have already been used.
   The recipe calls for four bone-in chicken thighs and four drumsticks. Truth be told, my husband and I preferred the juiciness of the drumsticks, and I so I recommend using only drumsticks. Besides, that makes them more fun to pick up and eat.
   The greens of scallions (also known as green onions or spring onions) are thinly sliced, and the whites of the scallions are minced.
   The scallion whites, hoisin sauce, soy sauce, minced fresh ginger, minced garlic, Chinese five-spice powder and Asian hot sauce, such as sriracha, are mixed together in a large bowl (we used ½ tsp of sriracha, instead of the full teaspoon listed in the recipe).
   The chicken pieces are added to the mixture and tossed to coat, then the chicken is arranged in an even layer in a glass 9”x 13” baking dish (I used a baking dish made of glass).
   The chicken is baked, being turned once halfway, for about an hour. It’s then transferred to a serving platter and sprinkled with scallion greens and toasted sesame seeds before being served.

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