Shanghai Bbq Sauce Recipes

Steps:

• Marinate chicken overnight in Teriyaki Sauce.
• Melt the butter in a large sauce pan, while stirring add the garlic and heat over medium heat 2-3 minutes.
• Remove from heat and stir in the soup mix, soy sauce, and brown sugar.
• Return to med heat, while stirring add the vinegar, chili sauce, puree and a dash of cayenne pepper.
• Continue to stir until sauce starts to boil, turn to low heat and simmer for 25-30 min stirring frequently.
• Coat the chicken in the BBQ sauce and place into a 325 degree oven for one hour for large pieces or 1/2 hour for drumettes. Baste occasionally with the remaining sauce. Broil the chicken for 1-2 minutes at the end of the cooking period if you desire a crisper skin on the chicken.

Steps:

• Stir together all ingredients except sugar in a bowl.
• Cook sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Tilt pan and carefully pour in hoisin mixture (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved and sauce is thickened, 6 to 8 minutes. Cool to room temperature. Serve with shrimp, swordfish, pork, or chicken.
• Our two favorite brands are Koon Chun and Lee Kum Kee, both from Hong Kong. We found them in New York's Chinatown, but they're also available by mail order from Uwajimaya (800-889-1928).