CHICKEN SPARERIBS
These inexpensive chicken thighs get all gussied up in a zippy sparerib-style sauce that's irresistible -Janice Porterfield, Atlanta, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan. , In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°-175°, 20-25 minutes. , Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken.
Nutrition Facts : Calories 583 calories, Fat 26g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 2753mg sodium, Carbohydrate 48g carbohydrate (41g sugars, Fiber 0 fiber), Protein 37g protein.
25 BEST ASIAN CHICKEN FOODS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Asian chicken recipe in 30 minutes or less!
Nutrition Facts :
ASIAN SPARERIBS
Yummy! This is my own creation and everybody just loves them!! I like to make these on the grill in the warm weather months. When I do that, I reserve about 1/2 the marinade BEFORE marinating the meat, and use the reserved marinade to brush the ribs with while grilling........or I'll just make 2 batches of marinade, and use the second batch just for brushing while grilling. Prep time does NOT include marinating time.
Provided by Parsley
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together oil, pineapple juice, light soy sauce, hoisin sauce, wine, vinegar, peanut butter, brown sugar, garlic, ginger, pepper and onions until well-blended.
- *If grilling, reserve about 1/2 of this mixture (BEFORE it touches raw meat!) for brushing meat while grilling OR double the marinade recipe for brushing during grilling*.
- Place spare ribs in a glass pan and coat with the sauce. Cover and refrigerate for 8 hours or up to 24 hours.
- Bake at 375 degrees Fahrenheit for about 45 minutes. Or grill for 10 to 15 minutes, turning ribs occasionally and brushing with the reserved marinade.
Nutrition Facts : Calories 547.2, Fat 40.3, SaturatedFat 14.3, Cholesterol 118.3, Sodium 1226.8, Carbohydrate 14.5, Fiber 1.1, Sugar 9.8, Protein 29.6
CHICKEN SPARERIBS (ASIAN STYLE?)
I got this recipe out of a TOH issue a couple years back. My two year old always calls it Chinese. This is very quick and very delicious. My kids just eat it up. I make it with rice (with added dried garlic, dried chives and garlic salt) with the extra sauce poured over it. Add any veggie to your liking. ** Sometimes I do need to double the cornstarch and water**
Provided by JenzyGirl
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Directions:.
- In a Dutch oven, brown chicken over medium heat in oil in batches on both sides; drain. Return all of the chicken to the pan.
- In a large bowl, combine the water, brown sugar, soy sauce, apple juice, ketchup, vinegar, garlic, pepper flakes and ginger; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until chicken juices run clear.
- Remove chicken to a platter and keep warm. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.
Nutrition Facts : Calories 675.2, Fat 35.8, SaturatedFat 8.8, Cholesterol 157.9, Sodium 3010.4, Carbohydrate 50.3, Fiber 0.6, Sugar 43, Protein 37.9
CHINESE SPARERIBS
After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.
Provided by IBNSHISHA
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 2
Number Of Ingredients 11
Steps:
- In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
- Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.
Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g
STICKY ASIAN RIBS RECIPE (IN THE OVEN!)
Salty but sweet and covered in a delicious sticky sauce - our Sticky Asian Ribs will be your new BBQ staple.
Provided by Steph
Categories Main Course
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 275 degrees.
- Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
- In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
- Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
- Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
- While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
- In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
- Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
- Top with sesame seeds and green onions.
ASIAN-STYLE CHICKEN AND RICE
Arborio rice is not just for risotto. It has a creamy richness that's great in bakes like this Asian-inspired chicken dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is crisp and golden, about 7 minutes. Transfer to a plate.
- Add scallion whites, ginger, garlic, and mushrooms to pot and cook 1 minute, stirring. Stir in rice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and place chicken on top, skin side up. Cover pot, transfer to oven, and bake until chicken is cooked through and liquid is absorbed, 25 minutes. Serve with scallion greens and cilantro.
Nutrition Facts : Calories 408 g, Fat 22 g, Fiber 1 g, Protein 20 g, SaturatedFat 5 g
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