Barbecued Chicken (Chinese Style)

I got this Chinese Barbecued Chicken recipe from one of our daughters who got it from a newspaper years ago.  The original was good, but a little tweaking made it even better.  You can use any cut of chicken you like with this:  wings, thighs, drumsticks - with or without skin.


1/2 cup hoisin sauce
3 tablespoons soy sauce
3 tablespoons Chinese rice wine (you  can substitute white wine or dry sherry)
2 tablespoons ketchup
2 tablespoons sugar
2 tablespoons minced garlic
2 tablespoons grated ginger

Mix all ingredients well and place in a plastic bag.  Add chicken and marinate for several hours or overnight.

Remove chicken, reserving marinade.  Place a wire rack on a rimmed baking sheet and place chicken on the rack (photo above right).  Bake at 375 degrees for 20 to 35 minutes or until chicken is done, turning once. Timing will depend on what cut of chicken you are using.  Chicken should be at 165 degrees when it is done.

While chicken is cooking, place reserved marinade in a small saucepan, bring to a boil and simmer for a few minutes to reduce.  Use to baste chicken during the last 15 minutes of cooking.

NOTE:  it is essential to thoroughly boil the reserved marinade to avoid any contamination from the uncooked chicken.

Tastes great hot or at room temperature.

Here is the video demonstration:

Betty's Apple-Blackberry Crumble

With blackberries in season, what better to make than apple-blackberry crumbles!  Just substitute 1/2 lb. of blackberries for apples in my apple crumble recipe.

Here is the original apple crumble video demonstration:

'My Paris Kitchen' by David Lebovitz-Cookbook Recommendation

It's been a while since I have found a cookbook I could recommend.  With so much information on the Internet and so many one-topic books,  it's difficult to justify spending the money.  But...there is a book which I wholeheartedly recommend.  My Paris Kitchen by David Lebovitz. 

This is not just a cookbook, it's a visit to Paris.  It's sights, sounds, smells and everything else Paris.  Not just recipes, although they are all wonderful, the book will transport you to the City of Lights.  Whether you decide to cook any of the recipes - and I don't know which pick first - this is a book to enjoy from cover to cover. 

The recipes are accessible, unlike some other French books I have seen lately, and all are doable.

This is a book I can wholeheartedly recommend.