Grilled Chicken Satays and Peanut Sauce

This is a really nice peanut sauce that goes well with chicken or pork.  I grilled outdoors but you could broil the satays if you do not have a bbq.

PEANUT SAUCE
1/3 cup smooth peanut butter
1/4 cup warm water
2 tbsp hoisin sauce
1 tsp fresh ginger, grated
2 tbsp seasoned rice vinegar
2 tbsp sodium reduced soy sauce
1 tsp sesame oil
1/2 tsp Asian garlic chili paste or sauce

CHICKEN SATAYS
boneless, skinless chicken breast 750g
2 tbsp sodium reduced soy sauce
2 tsp sesame oil
2 tsp fresh ginger, grated
1 large clove garlic, grated

• Soak wooden skewers in water for at least 30 minutes before using to reduce flare ups on the grill.
• PEANUT SAUCE:  In a bowl, whisk together peanut butter, water and hoisin sauce until smooth.  Add ginger, vinegar, soy sauce, sesame oil and chili paste and whisk until combined.  Cover and refrigerate until ready to serve.
• Using a chef’s knife, cut chicken crosswise into thin slices about 1/4 inch thick and place into a large bowl.  Add soy sauce, sesame oil, ginger and garlic; stir to coat well.  Let stand for 15 minutes or cover and refrigerate for up to 8 hours.
• Thread chicken onto small soaked skewers.  Place on greased grill over medium high heat turning once for about 6 minutes or until no longer pink inside.  Serve with peanut sauce.

Barbecued Pork

A really great recipe I got from Food and Drink Winter 2000.  A standard take-out Chinese dish that works well with mini pitas brushed with hoisin sauce and toasted in the oven.  Also great with rice or noodles.

2 - 10 oz (600g) pork tenderloins

MARINADE
3 tbsp soy sauce
3 tbsp Scotch whisky
1/4 cup hoisin sauce
2 tbsp granulated sugar
1 tsp 5 spice powder
2 tbsp vegetable oil
Salt and freshly ground pepper to taste

GLAZE
1/4 cup honey
1 tbsp soy sauce
1 tbsp wine vinegar
1 tbsp scotch whisky
1 tsp sesame oil

1. Place pork in large baking dish (I actually do this in a ziploc freezer bag - I find I get a more even marinade).  In medium bowl, combine marinade ingredients and pour over pork making sure it is well coated.  Marinate pork overnight or at least 6 hours refrigerated.
2. To make glaze, heat honey, soy sauce, vinegar, scotch and sesame oil together in pot.  Stir until well combined and reserve.
3. Preheat oven to 400F.  Place rack over foil lined baking sheet.  Add 1/2 cup water to baking dish.  Place pork on rack.  Brush with glaze.  Roast 10 minutes, turn over and brush with more glaze.  Bake another 10 minutes, glaze again and cook 5 minutes longer or until juices run clear.  
4. Cool, thinly slice and serve on platter.  Scatter with green onions.

Sticky Hoisin Wings

A great Asian inspired recipe for chicken wings.  From Food and Drink 2002.

1 kg chicken wings
1/2 cup hoisin sauce
1/3 cup rice vinegar
1/4 cup ketchup
2 tbsp chili garlic sauce
1 tsp sesame oil
2 tbsp finely chopped peeled ginger
2 garlic cloves, minced

1. Preheat oven to 400F.  For easy cleanup, line a shallow baking sheet with foil.  Set a large greased cookie cooling rack over baking sheet.  Cut and discard wing tips, then separate wings at joint.
2. In a large bowl, stir hoisin with vinegar, ketchup, chili garlic sauce, sesame oil, ginger and garlic until well mixed.  Add wings and toss to coat.  Place wings, skin side up on cooling rack.  Wings can be placed close together but they should be in a single layer, use two baking sheets if necessary.  Spoon any sauce left in the bowl over wings.
3. Bake uncovered in centre of oven for 20 minutes.  Increase heat to 450F and continue to bake uncovered until wings are richly glazed, about 10 minutes.

Serves 6

Sweet and Sour Fish Barbecue Sauce

The original recipe came from Food & Drink Summer 2011 - but I tweaked it a bit.  It works great on fish (I used it on Salmon) but could also be used for chicken.

1 cup hoisin sauce (I used 3/4 cup hoisin and 1/4 cup garlic marinade)
1/2 cup rice wine vinegar or balsamic vinegar (I used 1/4 cup each)
1/4 cup soy sauce
1/4 cup tomato paste
1 tbsp freshly grated ginger (do not substitute powder unless you absolutely have to)
2 garlic cloves, minced

1. Place ingredients in a small saucepan and stir to mix.  Bring to a gentle boil over medium.  Simmer, stirring occasionally until flavours infuse and sauce thickens slightly, from 15 to 20 minutes.  If making ahead, cover and refrigerate until ready to use.  Sauce will keep well for up to 1 week.

Makes 2 cups - enough for 8 to 12 fish fillets

GRILLING INSTRUCTIONS

Brush barbecue sauce over fish.  Barbecue over medium heat until knife inserted into thickest part of fish comes warm, about 12 minutes.  Carefully turn halfway through.