Jim's chicken bbq sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | medium | Onion, chopped |
| 2 | smalls | Cloves garlic, minced |
| 2 | Flat anchovy fillets, rinsed, drained and diced | |
| 1 | tablespoon | Chinese hot sauce |
| ½ | tablespoon | Chinese mustard |
| ½ | tablespoon | Prepared mustard |
| ½ | cup | Cider vinegar |
| ½ | cup | Cold water |
| 1 | tablespoon | Hickory liquid smoke |
| 1 | teaspoon | Five spice powder |
| ½ | teaspoon | Orange zest |
| ½ | teaspoon | Lemon zest |
| ½ | teaspoon | Ginger powder |
| 6 | tablespoons | Duck sauce (more or less) |
Directions
Combine water and vinegar, set aside. Blend all ingredients except reserved vinegar mixture and duck sauce, to form a paste. Add ½ of reserved vinegar mixture and blend until smooth. Add remaining mixture and blend until all ingredients are liquefied. Add half of duck sauce, blend well. Add remaining duck sauce and blend well. Pour into a saucepan and bring to a boil. Reduce heat. Simmer 5 minutes, stirring constantly. Pour into a hot sterilized bottle. Store in refrigerator. This makes enough for 2 chicken breasts.
To Use: Inject sauce into chicken breast, legs or thighs. Let stand in refrigerator 2 hours. Baste with remaining sauce during last 15 minutes of cooking.
Note: Sauce can be doubled or tripled. Use more or less of duck sauce depending on taste.
SOURCE:* Jim Bodle POSTED BY: Jim Bodle 7/95