I’m in the midst of some major BBQ research. Yesterday, my fourth interviewee, a local BBQ champion, brought his Big Green Egg BBQs to our offices and cooked chicken and ribs for our staff. Yo, Lordy. Sooooo good. I’ll have photos and commentary up soon. Let me just say though, boy, these folks sure are opinionated. Everyone has a different answer to the same question and they all swear their way is best. BBQ competitors are characters to be sure.
Today, I’m on the road and interviewing the fifth, and last, competitor in my lineup.
While I’m up to my eyebrows in pork butt, pork ribs and brisket … let’s talk chicken. Specifically, let’s talk Asian-style ginger chicken that I can make … without a smoker. And instead of taking three to four hours to cook, it only takes fifteen minutes. Hand to sky. Thank you, Lord.
GINGER LEMONGRASS CHICKEN
4-5 chicken breasts (I actually will chop up legs and thighs or use drummets … whatever is on hand and approximates about 1-1 1/2 pounds chicken), cut into 2-inch chunks
1 tbsp canola oil
1-inch ginger, julienned
3-inches lemongrass, thinly sliced
1 shallot, minced
4-5 tbsp nuoc mam or soy sauce (i prefer soy sauce lite for a less salty taste)
1 tbsp sugar
1 tbsp sweet sushi vinegar
1/2 tspn red pepper flakes
fresh black pepper
1. Add canola oil to large saute pan over medium-high heat. Add chicken pieces and stir for 2-3 minutes.
2. Add ginger, lemongrass, shallots, soy sauce and stir 2-3 minutes.
3. As the chicken browns, add the sugar and stir.
4. Add sweet sushi vinegar. I love this stuff! Use it in all kinds of Asian dishes instead of regular vinegar. It’s a touch of the sweet and the savory.
5. Turn heat down to medium. Keep stirring another 10 minutes until everything is nice and caramelized.
6. About 1 minute before it’s done, sprinkle the red pepper flakes and add fresh cracked black pepper to taste.
7. Serve with white rice.
Yum! And I didn’t have to spend twelve hours cooking it!