Wednesday, April 11, 2018

Mesquite Grilled Ground Chili Garlic Oil Chicken Drumsticks (燒烤豆科灌木蒜油辣椒醬鷄髀, Siu1 Haau1 Dau6 Fo1 Gun3 Muk6 Syun3 Jau4 Laat6 Ziu1 Zoeng3 Gai1 Bei2)

Copyright © 2018 Douglas R. Wong, all rights reserved.

This is a very simple grilled dish that can be made after marinating chicken drumsticks overnight using Ground Chili Garlic Oil. Mesquite wood is added to the grill, but you can use oak, hickory, pecan, or whatever your favorite wood is, to further enhances the flavor. Any leftover chicken can be used in stir fry dishes or for sandwiches.



3 lbs.
1.5 kg
Chicken drumsticks (鷄髀, gai1 bei2)
1 in.
2.5 cm.
Knob of ginger (, goeng1), crushed in a garlic press
6 cloves
6 cloves
Garlic (, syun3), crushed in a garlic press
2 Tbs.
30 ml.
Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
½ cup
125 ml.
Jack Hua Brand Ground Chili Garlic Oil (蒜油辣椒醬, syun3 jau4 laat6 ziu1 zoeng3) or equivalent
½ cup
125 ml.
Soy sauce (豉油, si6 jau4)
½ cup
125 ml.
Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
1 Tbs.
15 ml.
Sesame oil (麻油, maa4 jau4)


Garlic press
4 qt.
3.8 L.
Covered bowl

Tongs and an oil coated paper towel
22.5 in.
57 cm.
Covered charcoal or gas grill (or larger)

Copyright © 2018 Douglas R. Wong, all rights reserved.
Jack Hua Brand Ground Chili Garlic Oil
(蒜油辣椒醬, syun3 jau4 laat6 ziu1 zoeng3)
  1. Clean the chicken drumsticks by removing any remaining yellow skin and excess fat. Ideally all the yellow skin was removed during the vendor’s chicken cleaning process, but some always remains and will prevent the marinade from penetrating the skin. Use your fingers and rub any remaining yellow skin from the chicken under running cold water.
  2. Marinate the chicken drumsticks in a covered container up to 48 hours, turning every 24 hours, in the refrigerator with the ginger and garlic crushed in a garlic press, Jack Hua Brand Ground Chili Garlic Oil or equivalent, soy sauce, Shaoxing rice wine or dry sherry, hoisin sauce, and sesame oil. Take the chicken out of the refrigerator at least one hour before cooking.
  3. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the mesquite wood for smoking (oak, hickory, or pecan also goes well with this dish) for one hour if desired. I use dry and not soaked wood.
  4. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill without the coals (the “cool” side) will be used for smoking the chicken. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Clean the grill to remove any leftover charred bits from the last use and with a folded paper towel coated in oil, using tongs to hold the oil coated paper towel. Put the smoking wood onto the coals or as per the instructions for the gas grill.
  5. Place the chicken on the cool side of the grill and cook for 10-12 minutes covered. Remove the cover and turn the chicken over, and cook for another 10-12 minutes covered. Remove the chicken from the grill and allow to rest for 5 minutes before serving with Clay Pot Rice (煲仔飯, Bou1 Zai2 Faan6) or steamed rice. The temperature of your fire and previous experience with your grill will determine the total cooking time for the chicken.

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