Shanghai Bbq Sauce Recipes
SHANGHAI BBQ SAUCE
Make and share this Shanghai BBQ Sauce recipe from Food.com.
Provided by Stano
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate chicken overnight in Teriyaki Sauce.
- Melt the butter in a large sauce pan, while stirring add the garlic and heat over medium heat 2-3 minutes.
- Remove from heat and stir in the soup mix, soy sauce, and brown sugar.
- Return to med heat, while stirring add the vinegar, chili sauce, puree and a dash of cayenne pepper.
- Continue to stir until sauce starts to boil, turn to low heat and simmer for 25-30 min stirring frequently.
- Coat the chicken in the BBQ sauce and place into a 325 degree oven for one hour for large pieces or 1/2 hour for drumettes. Baste occasionally with the remaining sauce. Broil the chicken for 1-2 minutes at the end of the cooking period if you desire a crisper skin on the chicken.
Nutrition Facts : Calories 523, Fat 24.2, SaturatedFat 14.7, Cholesterol 61.8, Sodium 5798.4, Carbohydrate 68.9, Fiber 5.9, Sugar 48.9, Protein 10.8
CHINESE BARBECUE SAUCE
This is the exact sauce that you use when you want some real Chinese ribs. Also can be used as a marinade for boneless pork, which goes PERFECTLY in roast pork fried rice!
Provided by javagirl81
Categories Chinese
Time 4h15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients in a bowl,( or a jar with a tight fitting lid), until the sugar is dissolved. Refrigerate until you are ready to use it.
- *You can set aside some for use as a dipping sauce, but you must first bring it to a full rolling boil, over med. heat, then reduce the heat to low, and simmer until it is thick, and slightly reduced.
- **When you are ready to cook, marinate meat for 4-24 hours, turning once every two hours. You then grill or broil the meat until it is cooked through,(and slightly charred- this adds to the flavor!).
Nutrition Facts : Calories 387.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 1.9, Sodium 3052.8, Carbohydrate 60.5, Fiber 2.2, Sugar 44.2, Protein 6.2
KOREAN BBQ SAUCE
I was trying to come up with a homemade BBQ sauce for my wife since she doesn't like traditional BBQ. This is what I came up with. You could add this sauce to any kind of pork ribs.
Provided by holmes416
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
- Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
Nutrition Facts : Calories 219.4 calories, Carbohydrate 49.5 g, Fat 1.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 3779.4 mg, Sugar 41.2 g
ASIAN BARBECUE SAUCE
An easy Asian Barbecue Sauce recipe.
Categories Condiment/Spread Sauce Ginger No-Cook Quick & Easy Summer Grill/Barbecue Honey Shallot Gourmet
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- Stir together all ingredients except sugar in a bowl.
- Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
- Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).
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- Mix everything together in a small saucepan. Cook over medium heat and stir constantly to dissolve the sugar. Simmer until the sauce has thickened just enough to coat the back of a spoon, 10 minutes or so. Remove it from the stove and let cool for 10 minutes. Then transfer to a container or heat-proof mason jar. The sauce will thicken further once cooled. It’s ready to use now, or you can store it sealed in the fridge for up to 4 days.
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