Hawaiian BBQ Chicken

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
2

Chicken marinated overnight in soy sauce, sherry, honey, ginger, garlic, star anise turns out moist and delicious and will make you think of the islands.

Ingredients

1 chicken (4 lb.),cut into 8 pieces
1⁄2 cup soy sauce
1⁄4 cup water
1⁄4 cup sherry
1⁄4 cup honey
1 tsp. grated ginger
2 garlic cloves, crushed
1 star anise, crushed
1⁄2 tsp. cracked black pepper
Shoyu Barbecue Sauce (recipe follows)
Salt and pepper, to taste
Steamed white rice
Stir-fried baby bok choy

Shoyu Barbecue Sauce:
1 cup soy sauce
1⁄2 cup brown sugar
1⁄4 cup honey
1⁄4 cup sherry
1⁄4 cup chicken stock
1⁄4 cup water
1 tbsp. plum or hoisin sauce
2 star anise, crushed
2 garlic cloves, crushed
1 slice fresh ginger
Cornstarch slurry

Steps

1. Combine chicken with soy sauce, water, sherry, honey, ginger, garlic, star anise, and black pepper in a large, non-reactive baking pan. Marinate at least 2 hr. or overnight in the refrigerator.

2. Par bake chicken at 400°F. for about 15 min. Or steam the chicken 12-15 min.

3. Prepare Shoyu Barbecue Sauce. Per serving, grill chicken 2-3 min per side, seasoning with salt and pepper to taste.

4. Coat chicken in the Shoyu Barbecue Sauce and wrap in foil. Finish in the oven for about 5 min. so the sauce steams into the chicken.

5. Serve chicken with rice and stir-fried bok choy.

Shoyu Barbecue Sauce:

Combine all ingredients except cornstarch slurry in a medium saucepan. Bring to a boil, stirring constantly. Thicken slightly with cornstarch slurry. Yield: About 2 cups.

Source: Recipe from Chef Brack May

More From FoodService Director

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

FSD Resources