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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘BBQ’

11

May

2009

Oven Broiled Chicken Breasts

You can never have enough Chicken recipes! Chicken makes for an easy, everyday meal. As an alternative to the oven, try grilling the marinated chicken breasts.


4 pieces boneless and skinless half chicken breasts (about 2 pounds)

Marinade:
2 or 3 cloves garlic
2 teaspoons finely grated fresh ginger root
2 tablespoons hoisin sauce*
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice or cooking sherry wine

Preparation:
Crush, peel and finely chop the garlic. Peel and finely grate the ginger root. In a medium size bowl, mix the marinade ingredients together. Add chicken breasts to the bowl and coat each piece with the sauce. Cover and refrigerate for 2 hours or longer.

To Cook:
Preheat oven to broil. Line a large flat pan with tinfoil (for easy cleanup). Arrange marinated chicken breasts in pan and pour remaining sauce over the chicken breasts. Place the pan in the oven on the top rack. There should be approximately 4 inches of space between the heat and the rack. Leave the oven door ajar, about 3 inches. Broil the chicken breasts for 8 minutes on one side then turn the chicken breasts over. Broil for another 7 to 8 minutes. The chicken breasts should be light brown on the outside, tender and juicy inside.

Makes 4 servings
Preparation time: 10 minutes
Marinating time: 2 hours
Cooking time: 15 to 16 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans.  Sold in jars or bottles at the Asian section of most supermarkets.  After opening it can stored for several month in the refrigerator.


3

Apr

2009
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Oven Broiled Pork Chops

Marinating meats ahead of time ensures meats to come out  juicy and tender. It also gives you the option to add some excellent flavors.  Marinade these pork chops well ahead of time for a fast and easy meal. It takes just minutes to cook in the oven!

4 pork loin chops, (1 inch thick / approximately 10 oz. per chop) 2-½ pounds

Marinade:
½ oz. fresh ginger root
3 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice or cooking sherry wine
1 teaspoon sugar
1 teaspoon red hot chili oil or dried crushed red chili peppers
½ teaspoon salt

Preparation:
Use a heavy knife to crush the fresh ginger root. In a large bowl, mix the marinade ingredients together thoroughly. Add pork chops to the bowl and coat each chop well with the marinade. Cover and refrigerate for 2 hours or longer. Turn pieces once or twice while marinating.

To Cook:
Preheat oven to broil. Line a large flat pan with tinfoil (for easy cleanup). Arrange marinated pork chops in pan. Discard the ginger root. Place the pan in the oven on the top rack. Make certain there is approximately 4 inches of space between the heat and the rack.  Leave the oven door ajar, approximately 3 inches. Broil pork chops for 8 minutes. Turn the chops over and broil for another 8 minutes.

When done, the pork chops will be slightly crispy and brown in color on the outside but remain juicy inside. Serve hot.

Makes 4 servings
Preparation time: 10 minutes
Marinating time: 2 hours or longer
Cooking time: 16 minutes

Since Spring is here try barbecuing the pork chops as another speedy alternative! I guess we will have to rename this recipe “BBQ PORK CHOPS!”


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