Chinese Barbecue Chicken - a family favorite
Tim was quite disappointed when he first learned that his all time favorite food came from a jar. Nevertheless, when my sons were growing up, they're now 25 and 28, this chicken had a permanent spot in my rotation. I always made more than I needed. The chicken was great at room temperature, and could hold for that commuter who, on occasion, would miss his train. The leftovers were perfect for after school sandwiches and salads for the rest of the week.
I no longer have to worry about after school snacks, and the commuter no longer commutes. However, after being with Tim the last couple of weeks, I was nostalgic for those days when my two boys would come home from school and devour huge amounts of food, mostly because they were growing boys, but also so, they could wait to sit down and eat with the commuter, who was often the last one in the door. And the first to leave in the morning, I might add.
I hope you make this dish and find time to eat with your family. I would love to hear about what you did with your left over chicken. It's all about the left overs, you know. Here's how to do it, I dare not call this a recipe.
- 4 - 5 lbs boneless skinless chicken thighs, I prefer thighs rather than breasts, thighs are juicier and not so easy to overcook.
- 1 - 14 oz jar Lee Kum Kee Char Siu sauce
- 1 TBS soy sauce
Serve with grilled vegetables and a mound of jasmine rice sprinkled with a few drops of Maggi Sauce. Enjoy.