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Trini-Chinese Chicken recipe deliciousness

Linguafood posted a link to a Sam Sifton recipe for Trini-Chinese Chicken on a What’s for Dinner thread recently. I made it for dinner tonight and it was fantastic. The recipe calls for frying chicken thighs, legs and wings, but I couldn’t be bothered with the mess tonight, so I pan roasted them (them being a bone-in, skin-on chicken breasts) stovetop for 4 minutes and then put them into the oven (preheated to 450) for about 17 minutes. They came out tender, juicy and really flavorful. A great recipe. We had coleslaw as a side and the slight sweetness was great with the spicy chicken. I could not find a Scotch-bonnet hot pepper sauce so I just used Sriracha. The recipe is here http://www.nytimes.com/2013/03/31/mag...

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  1. thanks for your posting, especially since you roasted/baked it as I loved the recipe but I am guilty of seeing "frying" and moving on as I can not stand how my whole house smells after I fry anything. My window of frying is pretty small- late spring and early fall when I can leave the windows open over night and all the next day.

    My kitchen rehab is on hold (grrrrr!) but one thing I am really looking forward to is a good ventilation system!

    3 Replies
    1. re: foodieX2

      Also dislike heavy frying smells in my kitchen. In the summer I use my cast iron pan on the barbeque works well.
      In the house if I do fry I heat the pan up well and lower the temperature during the process, it does help to reduce odours. As for the recipe looks delicious am going to try it.

      1. re: foodieX2

        Sorry about your kitchen rehab being on hold. When you start it back up, make sure that the vent fan is actually vented to the outside. Not sure why remodelers skip that step. I just installed an outside fan on the side of my house and vented through the wall. Keeps the noise outside. A little more pricey for the fan, but I didn't have to do a penetration through the roof.

        Otherwise, and outdoor propane tripod is cheap and a good way to get the frying done.

        Regarding the chicken - it seems like the picture does not totally match the recipe. Only three tbs of soy for 20 pieces of chicken. EDIT - just noticed the date after posting....

        1. re: rudeboy

          The recipe is for 8-10 pieces, rude-y.

      2. Yay! Another convert :-)

        I am totally frying this next time: outside on my gas grill in a cast iron pan.

        It is fab grilled, too.

        7 Replies
        1. re: linguafood

          Yep;) It was great just pan-roasted so I doubt that I would bother with the frying mess. Next time, weather permitting, I will grill on the bbq - bet it would be slamming with some grilled summer corn. Thanks again for spreading the yum!

          1. re: EM23

            I don't generally follow recipes, so to find one that is *that* simple AND delicious.... well, to quote the Loser per se, Mr. Charlie Sheen: winning!!!

            '-)

          2. re: linguafood

            Alan taught me a trick for frying. Use a DO. With the high sides relative to the amount of oil, no or almost no splatter.

            1. re: c oliver

              That's a good hint, but we have really crappy ventilation in the house so we'd be likely either using the deep-fryer outside or try the frying pan on the gas grill...

              But so far, we've been happy with the grill results.

              1. re: linguafood

                I'm really looking forward to doing these...ANYWHERE!

              2. re: c oliver

                A wok is even better for that purpose, and one uses far less oil. Though I never fry chicken: only spring rolls, frites, perhaps small fish like smelt. And very rarely, but that is for health reasons.

                1. re: lagatta

                  Actually this recipe only calls for about a quarter inch plus of oil. I use my largest diameter skillet. I don't care at all about splatters cause I cook on induction :)

            2. Tried this recipe today, and I have to say: thank you! What an awesome dish, will definitely be doing this again very soon.

              I served it with rice and steamed broccoli. I didn't have any scotch bonnet hot sauce on hand, so I used home-made habanero hot sauce. The mix of habanero, oyster sauce and lime juice was very interesting.

              1 Reply
              1. re: cjohansen

                Glad that you enjoyed it, but all thanks go to Linguafood for her post on a WFD thread. I just wanted to spread the tastiness. So many great recipe posts on WFD that never make it to their own thread:(
                And I guess Sam Sifton deserves props as well!

              2. EM23 and linguafood,

                Thank you for this interesting dish. I captured it but have not yet tried it. The NYT article was terrific and really makes you want to taste the island history.

                1. I made this last night and while the chicken was delicious, the sauce was... unusual! The oyster sauce that I bought was unlike the oyster sauce I have bought in the UK. At home, it's reasonably pale and has a very savoury but somewhat delicate flavour. The one I got here in Toronto (Golden Dragon brand) was a massive punch of sugar and salt, and was dark brown and gloopy and quite revolting. Obviously the sauce didn't stand a chance. What brands have other people used?

                  Anyway I would happily dip the chicken in straight scotch bonnet sauce so all is not lost!

                  1 Reply
                  1. re: gembellina

                    Oyster sauce is typically a dark brown and thick condiment that is at once sweet and savory. I've never seen one that I would describe as pale. Certainly it should be darker than fish sauce.

                    Lee Kum Kee, which invented the condiment, is usually a reliable brand for their premium oyster sauce. For my take on Trini-Chinese chicken, I used Maekrua, which is a sweeter Thai oyster sauce I prefer for my stir fries.