Sunday, June 26, 2011
Last weekend, we barbecued chicken for lunch and it seemed to take forever before the chicken was cooked thoroughly. I have always known that chicken takes a bit longer to cook than beef or seafood, but it seemed to take even longer on the barbecue. I thought that cooking the chicken in the oven first and then putting it on the barbecue would be a great idea, but we decided to just use the barbecue alone. My mother mentioned that a friend of hers would boil the chicken before putting it on the barbecue and it turned out really well.
This weekend, we decided to try both methods. I marinated my chicken then night before, as usual, then cooked it in the 350 degree oven for 20 minutes before putting it on the barbecue.
For the other batch, I simply boiled the chicken for 12 minutes, then barbecued on low heat. When the chicken was almost fully cooked, I brushed on some Jack Daniel's Barbecue Sauce
Both types of chicken turned out better than they did last weekend. The boiled version was juicier and a bit more tender, but the marinated chicken had the flavor that I most prefer.
Friday, June 24, 2011
These are a sticky and fun snack that my mom sometimes makes. I'm not sure what exactly they are called so I call them glutinous rice flour dumplings. :) The shell is made of glutinous rice flour (also known as sticky rice flour), tapioca starch, water and a little bit of salt. The glutinous rice flour makes it a bit sticky and chewy. The inside is just a mixture of pork, shrimp and black fungus mushrooms. They are steamed up and served with sweet and sour fish sauce.
If they are not being eaten immediately, then we usually wrap them up in banana leaves before steaming them so that they can be stored more easily.