Just a couple small notes: I have an active poll going on at the moment, you can find it right above the post area of this blog. I would really like to know how often you guys would like me to update, so please do vote and tell me. =) Another thing is that I have added a new widget called LinkWithin.You can find this right at the very bottom of each post (after it has finihsed loading completely). It will give you suggestions on similar recipes, so that you will be able to look around the blog some more and maybe find what you want exactly. Very cool, I love this new feature. =D It’s rather similar in function to the Similar Recipes widget, but I think it does a better job of suggesting recipes that you really would be interested in. Do check it out. =)
Now… on to the chicken!
The furor over Bobby Chin’s visit to Brunei last month has died down somewhat. So this post is somewhat late, but oh well, never mind. After the achingly sweet things I have been posting about recently, perhaps a savoury recipe would be to your liking, hehe.
Anyway, this recipe is based on a recipe in Bobby’s book, Wild, Wild East. Looking at the price that it is listed with over there, I realise that I got it rather cheaply. And autographed too. So all is good. =) But anyway, since we had a BBQ recently, I thought it would be a good oppurtunity to try out a recipe from his book. I changed the recipe around a bit though. Bobby marinated his chicken with only lemongrass. Since that didn’t feel right to me, I added in more oyster sauce and chilli sauce to the marinade. I also didn’t add in the veggies he called for, since I didn’t see the point. Apologies for the burnt bits, we’re still a bit inexperienced with cooking with a BBQ, hehe. I assure you, the ones at the end of the night looked much nicer. But by that time, my fingers were all sticky from eating, and I didn’t really want to take out the camera to take a picture of it. Oh well. Anyway, here we go!
What you need:
15 chicken wings – I used the wings and the small drumsticks
3 stalks of lemon grass, finely chopped
8 tablespoons oyster sauce
8 tablespoons chilli sauce
2 teaspoon honey
What you do:
- Place the chicken wings in a bowl with the lemon grass. Add in half of the oyster and chilli sauces and stir to mix well. Cover with cling film and leave to marinate for at least 3 hours, or overnight.
- When ready and the BBQ is all preheated, whisk together the remaining oyster and chilli sauces together with the honey.
- Drain the wings from the marinade and place them on the barbecue. Cook until just cooked, turning once. (Bobby says 5 minutes on each side, but I dunno… doesn’t it take longer?)
- When almost cooked, brush with more of the oyster sauce mixture.
- Serve drizzled with the remaining sauce.
I like barbecues… and also picnics. I just generally like having food outdoors. =D There are many versions of BBQ chicken out there, and I have yet to find the perfect one.
Unfortunately, I shall have to give Bobby’s recipe a pass. At least, not unless I tweak it considerably. I found the whole thing to taste a bit… generic, for some reason. Yes, I could taste the lemon grass and actually didn’t like it all that much. I would either reduce it somewhat, or omit it all together. I also found the sauce to be not as spicy as I like it. Plus, the whole thing tasted rather too much like oyster sauce. I know, big surprise. =P I also don’t like my chicken to be too sweet, so I didn’t like the honey either. Maybe replace it with tomato sauce, or something.
So anyway, this one was a dud. I have yet to find another recipe in his book that I want to try. I don’t see how these were the best BBQ wings he had ever tasted, no offence. I’ve tasted many which were much more to my taste. Oh well, shall try to make my own mix when the next BBQ comes around, hehe. In the meantime, look forward to the other dish we made that night, Mediterranean Chicken Skewers, coming in just a few days. Check back soon! =)
Quote of the day: Intelligence is something we are born with. BBQ’ing is a skill that must be learned.