Sunday, March 11, 2012

Semi-Homemade: Chinese Style BBQ Chicken

Have you ever had Chinese BBQ pork aka Char Siu? It's sweet and savory, and if you get it from really good poultry shop, it will be super flavorful! If don't buy it from the right Chinese poultry shop though, it can be too fat or so lean that it's rough. Well tonight, I'd decided to make Chinese style BBQ chicken instead. I decided to use drumstick because it's so tender and so juicy...and well, it was also on sale!

I got this recipe from my mom. She used to make it with chicken wings whenever she knows she's short for time to make dinner. The recipe is super simple. The aroma that the BBQ sauce released was insanely good. I was salivating while waiting for it to bake.

12 drumsticks
1 cup of Chinese BBQ sauce/ Char Siu Sauce
2 tbsp honey
1 tbsp warm water

1. Marinade the drumsticks a day or a few hours ahead by mixing the chicken with the Chinese BBQ sauce.
2. Cover and refridgerate until ready to bake.
3. Preheat oven to 375F.
4. Wrap a baking sheet with foil and place the drumsticks on it.

5. In a bowl with a brush, mix the honey and water together.
6. After baking the drumsticks for 40 minutes, pull it out and brush them with honey water mixture.

7. Bake for another 5 minutes until skin is crisp.

Tuesday, March 6, 2012


2214 BroadwayOakland, CA
(510) 444-7586

Came here for a party of 4 on a Friday night. It was dim, busy and noisy. The restaurant has a open kitchen, thus the night was filled with smell of grease.
My friends and I started with the charred carrot veloute, it was creamy and the taste was unique. The soup was very sweet though, totally not expecting it. We also had the plum charcuterie. It was assorted meat platter with really tasty meat and pickled carrots. I highly recommend the beet boudin noir. It was crispy and so, so flavorful!

Plum Charcuterie
For entree, I had the sturgeon in place of the halibut, and it was pretty good. It was cooked to a crispy outter and soft inner perfection, with a side of housemade buttermilk tartare-liked sauce. I had a bite of the pork belly, and it was pretty rough and salty, and was not tender at all.

Columbia River Sturgeon
For dessert, we had the fruit parfait and it was very unique and delicoius. Instead of it being like yogurt topped with fruits, it was presented like a sliced cake.
The meal was pretty good overall. But service was a little terrible. Our waiter didn't really come and check on us, and didn't really fill our water. Another waitress had to fill it while he was busy chatting with other people. Also, it took forever to get our check and change.  I don't know if I'll go back.