Trinidad chinese food Archives

While I make excellent Chinese Crispy Skin BBQ Pork Belly, I started doing this stir fry recipe after having leftover BBQ Pork from Chinese BBQ joints I usually visit. I purposely purchase a bit extra, knowing that I’d either make a stir fry or a BBQ Pork Fried Recipe with leftovers.

You’ll Need…

1 1/2 tablespoon Veg oil
2 cups cubed Chinese BBQ Pork
1/2 lb broccoli (trimmed)
2 medium bell pepper (chunky)
1 small zucchini (sliced thick)
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 cloves garlic (finely chopped)
1 teaspoon ginger (grated)
2 tablespoon water (divided)
1 teaspoon toasted sesame oil
1 1/2 tablespoon Mushroom flavored Soy Sauce
1 medium onion (sliced)
3 scallions (chopped)
2 Thai (Bird’s Eye) peppers

Notes! Please use the video below to follow along as much more about the recipe is discussed there. Should you not have Chinese BBQ Pork, you may use leftover Chicken (oven roasted or BBQ) or any protein you may have on hand. Additionally, if you want to keep this meat free, you can simply go about the recipe without the inclusion of any meat.

Start by prepping all of the ingredients. With the leftover BBQ Pork Belly, I cut it into smaller pieces.

Heat the veg oil in a wide pan or wok on a medium flame, then add the pieces of pork.

Cook for about 2-3 minutes to render out some of the fat from the pork pieces, which will add a lovely flavor to the finished dish (hints of Chinese five spice). Be mindful that the fat from the skin may splatter as they heat up.

Add the peppers, zucchini and broccoli pieces and stir well.

Turn the heat down to med/low and cook for about 4-5 minutes.

In a bowl add the ginger, garlic, water and the different sauces to create a flavorful combination.

At this point add the sliced onion and hot peppers to the wok and stir well. Give it about 2 minutes, then pour in that wicked sauce we just made and stir to coat everything.

Toss in the scallions and cook for another 2-3 minutes, depending on how ‘cooked’ you like your vegetables. The remaining salt from the pieces of pork (which can be a bit salty) along with the sodium content of the sauces we used, will be enough for this stir fry. However, you may taste it at the end and adjust to your liking.

As a lil fella on the islands the stir fry from the different Chinese restaurants in my area (San Fernando), always included a combo of cabbage and bean sprouts for the crunch near the end.

Seafood

Sweet and Sour Pineapple Shrimp.

November 2, 2023October 21, 2023Leave a Comment

I mentioned in the video (see below) on YouTube, this dish takes me back to being ah lil fella on the islands. There was a Chinese restaurant on Mucurapo street in San Fernando Trinidad, where our dad would always take my brother and I after the afternoon show (movie theatre – usually western or Kung Fu movies) on Saturdays. As kids we’d get the Chicken version of this dish, however we did ‘sample’ from dad’s plate.

You’ll Need…

3 lbs med shrimp (21-30)
3 tablespoon corn starch
1 teaspoon salt
3/4 teaspoon black pepper
veg oil for frying (about 2-3 cups)
1 large onion (cut large)
1 large bell pepper (cut large)
3 scallions (cut 3/4 inch pieces)
1 teaspoon grated ginger
2 tablespoon white sugar
3 tablespoon tomato ketchup
2 tablespoon white vinegar
1-2 tablespoon pineapple juice | 1 small can Pineapple rings (cut into pieces)
3/4 tablespoon dark soy sauce

Notes. Please refer to the video below in the event you have any questions which were not addressed in this post. Should you want this spicy, you may add your fav peppersauce (hot sauce) or fresh chopped hot peppers. I did add fresh chopped scallions (not mentioned in the recipe list) at the end as I turned off the stove

How To Peel And Devein Shrimp

I left the tails on the shrimp, but it’s your choice. Peeled and deveined, the shrimp where washed with the juice of a lemon and cool water then drained. They were mixed with the black pepper, salt and corn starch to coat.

In another bowl I mixed the sweet and sour sauce. Add the ketchup, vinegar, sugar, grated ginger, dark soy sauce and pineapple juice (I used canned pineapple which I chopped and I reserved some of the juice/syrup from the can).

Set the sauce aside and lets get back to the shrimp. Heat about 2-3 cups of vegetable oil in a wok (any post or pan with high sides will work) on a medium/high heat. Individually add the shrimp to the hot oil and fry for one minute to a minute and a half. Remove and place on paper towels to soak up the excess oil. I did this in batches to not crowd the wok.

I drained and filtered my oil for frying fish at a later date, but I did reserve a tablespoon or so to continue.

With my wok back on a medium flame (with the tablespoon of oil), I added the onion and bell pepper. Cooked it for 3-4 minutes (toss to cook evenly), then add the scallions and stir.

Cook for another minute, then add the pineapple chunks (use fresh pineapple if you so prefer) to the wok and cook for a further 2 minutes before adding the sweet and sour sauce we created earlier.

Heat the sauce through as it combined with the flavors of the bell pepper and onion… about 2 minutes, then add the pre-fried shrimp to the pot and stir well to coat with the sauce.

As soon as the shrimp heats though (2-3 minutes), shut off the stove as I’d hate for you to over-cook the shrimp. While we did season the shrimp with salt, you will need to taste and adjust the salt at the end to your liking. I’ve been trying my best to cut back on my sodium intake, so I didn’t add any to the onion and peppers at the start.

The corn starch we coated the shrimp with at the start will allow for the sweet and sour sauce to stick to the shrimp, thus giving us that perfect balance of sweet and sour with every bite! Should you be interested in the Chicken version of this recipe I briefly mention above, drop a comment below.

Meat & Poultry

Oven Soy Sauce Fried Chicken.

May 27, 2025July 20, 2021Leave a Comment

After posting the stove-top version of this classic Soy Sauce Fried Chicken a while back, there were many requests via Instagram for a more healthier version. While there’s no replacing what hot oil can do to chicken (when to comes to taste), the oven version is very close to perfection as well. The simplicity of this Chinese influenced dish makes it even more attractive to rookies and pros alike, in the kitchen.

You’ll Need…

1 whole chicken (3-4 lbs)
2 tablespoon Mushroom Soy Sauce
1 1/2 tablespoon Chinese Cooking Wine
3/4 tablespoon Chinese 5 Spice Powder
1 teaspoon grated ginger

I used a whole chicken which I cut in half and trimmed off he excess fat, but kept the skin.. you want that! Feel free to use chicken legs, wings or any part of the chicken you enjoy.

watch the video to see how I parted the chicken.

For the marinade, it’s very simple. Basically all you do is put all the ingredients mentioned, in a bowl and stir well. Yes, the mushroom soy sauce makes a HUGE difference in the overall taste.

Rub this marinade all over the chicken and allow it to marinate for at least 4 hours in the fridge.. overnight may give you best results.

Remove from the fridge about 30 minutes before you go into the oven so the chicken comes back up o room temperature.

Set your oven to 425 to preheat. Now place the seasoned chicken on a wire rack over a baking sheet. TIP! Spray some cooking spray on the wire rack to prevent any sticking. Also, line the baking sheet with foil to make clean up easier later. Onto the middle rack of the oven.

55-60 minutes later and you’re done. However, this depends on how large your chicken was. Cook longer if you have a massive bird.. also you’re looking for that deep rich color and a somewhat crispy skin. Turn on the broil setting for a couple minutes if you want the chicken darker (providing it’s fully cooked).

Allow it to cool, then chop into serving sized pieces.. ENJOY! An excellent side dish for fried rice or stirfried vegetables and leftovers makes for excellent sandwiches. I’ve seen many bar (rum shop) patrons in Trinidad and Tobago snack on juicy pieces of this chicken, served with fiery pepper-sauce on the side as they enjoyed their adult beverages of choice.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Soy Sauce Marinated Fried Chicken.

May 27, 2025February 27, 20215 Comments

Here’s another one of those classic Chinese dishes you’ll find in restaurants and food trucks on islands where Chinese Indentured Laborers settled in the Caribbean, after the end of slavery. Especially Trinidad and Tobago, where this was part of that classic Saturday lunch my brother and I would have when dad took us to the afternoon show (Kung Fu or Western) at the movies n San Fernando, Trinidad.

You’ll Need…

5 chicken legs (legs and back attached)
1-2 tablespoon Mushroom Soy Sauce
1 teaspoon grated ginger
1 teaspoon Chinese 5 spice powder

Note: my sister recommended using the mushroom soy sauce and I’ll say it makes a HUGE difference in taste. However, regular dark soy sauce will work as well. If you wanted to add a tiny bit of sesame oil you can, but I have no luv for that flavor to be quite honest.

I used chicken legs with the skin on as I find that I get the best flavor with dark meat and the skin is lovely when it’s fried.

Give each piece of chicken a couple shallow cuts, so the marinade is allowed to go deep within the flesh to give it that deep flavor all the way through.

Now season with the Mushroom soy sauce, ginger and Chinese 5 spice powder. Yea a very SIMPLE marinade, but TASTY!

I used my hands to work it all over the chicken pieces… if you intend to do as I did, I recommend wearing gloves as your hand/fingers can discolor with the soy sauce.

Allow this to marinate for at least 4 hours. Overnight for best results. << It can go a bit salty if you marinate overnight, so hold back a bit on the amount of soy sauce you use.

When you’re ready to fry, remove the marinated chicken from the fridge to get it back to room temperature. Then using paper towels, pat the chicken pieces as dry as you can get it. Now heat your oil on a med/high flame (about 3 cups vegetable oil or any oil you like frying in), then gently add the pieces of chicken into the pot. I’d say 2 pieces at a time so you don’t crowd the pan. Watch the video below for additional tips.

Fry each piece for about 17-20 minutes (flip if the oil is shallow), then place on a wire rack to cool and dip off the excess oil. The cook time will vary according to your heat and the size of the chicken pieces. The oil was at about 375 F when I was frying.

I much prefer to drain the fried chicken on a wire rack as opposed to paper towels. I find that they steam on the paper towels and go soggy (where it’s in contact with the paper towel). All I do is place the wire rack (I got at the local dollar store) onto a cookie sheet, so the excess oil drips there and it’s easy to wash after.

Serve warm as a side to fried rice, noodles or chow mein.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Delicious Chinese Influenced Green Beans With Chicken.

May 27, 2025May 7, 20191 Comment

Like Spinach (all greens), beans of all types are my some of my favorite food to eat/cook. This recipe is based on a bean dish found at many Chinese restaurants in Trinidad and Tobago (and Markham). While not the exact thing, it can hold it’s own on any dinner table. Feel free to use ground beef, turkey or pork if you want to play around with the protein a bit. And I’m sure my vegan friends can make use of some firm tofu if you’d like to give this one a test-drive. BTW, salted cod bits would rock in this recipe too (instead of the chicken).

You’ll Need…

1 lb string beans (trimmed)
1/2 lb ground chicken
2 tablespoon veg oil (add more if needed)
1 tablespoon diced ginger
2 large cloves garlic (diced fine)
1/4 teaspoon salt
1 tablespoon Hoisin Sauce
2-4 drops sesame oil
1 1/4 tablespoon dark soy sauce
2-3 birds eye pepper
1 tablespoon Chinese cooking wine

IMPORTANT! Please go though the entire list of ingredients if making this dish gluten free, to make sure they meet with your specific gluten free dietary needs. Especially the Soy and Hoisin Sauces.

In your wok or pan, add the vegetable oil and ground chicken and brown off on a medium heat. As it cook, bring a pot of water to a boil, then go in with the trimmed beans. Blanche quickly (about 2-3 minutes), then rinse in cold water or in a bowl with water and ice. The idea is to stop the cooking and help maintain the brilliant green color.

I added the vegetable oil as the ground chicken can be very dry. Note that during the winter months in Canada, the water in the tap is very cold so I didn’t have to use ice.

Be sure to break up the chicken as it browns off. it took about 5-7 minutes. Now add the garlic, ginger and diced bird’s eye pepper (I included the seeds for a gentle kick). Cook on low heat so you don’t burn the garlic. After about 3 minutes, add the Hoisin, black pepper, and soy sauce. Stir well and cook for 2-3 minutes. Then add the sesame oil and cooking wine and stir.

Turn the heat (med/high) up to get a bit of crisp edges on the ground chicken, then go in with the beans and stir well. Top with the salt. Do keep in mind that the soy sauce we used will help to season this dish, so be mindful if adding extra salt.

After adding the beans I cooked it for another 4 minutes or so, but you can cook for longer or less, depending on how you like your beans cooked – be mindful that we did precook the beans a bit at the start. Adjust the salt at this point. I topped with a whole bird’s eye pepper for show.

A lovely dish influenced by our rich Chinese history and culture in the Caribbean.. do give it a try and be sure to come back and share your comments below.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

Easy Roast Chicken, Memories Of My Childhood.

May 27, 2025November 1, 20161 Comment

This roast chicken takes me back to my childhood days visiting my godfather in Princess Town (Trinidad). His chef would usually prepare this for us for lunch… served with steaming bowls of white rice and stir-fried cabbage, carrots and bell peppers. I still remember the fear which would come over me when his massive Great Dane named “Buster” would come begging for food from me. Buster was so BIG, it’s rumored that as a kid I could easily ride him like a pony.

You’ll Need…

1 1/2 tablespoon Ginger (grated)
2 scallions (chopped)
3/4 teaspoon salt
1 teaspoon sugar
2 tablespoon soy sauce
2 tablespoon Chinese cooking wine
1 whole chicken

Important: If doing this recipe gluten free, you’ll need to use a gluten free soy sauce (tamari) to ensure it meets with your specific gluten free dietary needs.

Place all the ingredients (except the chicken) in a bowl and give it a good mix. I grated the ginger and chopped the scallions. Place the chicken into a zip lock bag (or bowl) and pour the marinade over it. Give it a good mix/massage and allow it to marinate in the fridge overnight or at least 2 hours. Tip: Place the bag on a plate in the fridge so if it leaks it will not spill throughout the fridge.

Next day, preheat your oven to 375 F. I lined my baking pan with parchment paper (you may also use tin foil), placed the chicken on it and covered loosely with tin foil. I like brushing off the extra marinade before I place it on the middle rack in the oven.

After 35 mins, remove the tin foil and crank up the oven to 400 F and back on the middle rack.

After 30-35 minutes @ 400 you’ll have a golden chicken, with a slightly crispy skin.

If you find that you don’t get the color you want, you can always turn on the ‘broil’ setting on your oven the last 4-5 minutes. If you do opt to use the ‘broil” setting, I’d recommend keeping a close eye on it as the heat will be HIGH (usually 525 F) and can easily burn the skin.

While not the precise recipe I grew up eating (I lost contact with my godfather over 25 yrs ago.. hopefully I can reconnect and get the actual recipe from him), it’s very similar (taste) and I assure you that this will not only be the easiest roast chicken you’ve ever made… you’ll be blown away at how juicy and flavorful this is.

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Gluten Free Meat & Poultry

How To Make A Quick Beef Stir Fry (gluten free).

December 17, 2014September 15, 20143 Comments

This recipe takes me back to a time when I was in my early teens and I’d go to watch movies on the weekend in San Fernando (Trinidad) with my bother and our dad. There was a Chinese restaurant on Mucurapo Street where we’d usually end up as I’ve had a weakness for Chinese food for as long as I can remember and they had a delicious beef stir fry I craved (they enjoyed the food too). This beef stir fry recipe is very different from that one, but it’s just as satisfying and a good fix for my friends who are on a gluten free diet.

You’ll Need…

3/4 lb beef (thinly sliced across the grain)
1/4 teaspoon salt
1/4 teaspoon black pepper
3 scallions
3 cups bell peppers
3 thin slices of ginger
2 cloves of garlic diced
1 1/2 tablespoons vegetable oil
1/4 scotch bonnet pepper
1/2 teaspoon Caribbean Green Seasoning
1/4 teaspoon Caribbean browning

* Be sure to get “Caribbean Browning” that’s gluten free (read the label). It can be purchased at most west Indian type grocery stores.

Thinly slice the beef across the grain and marinate with the Caribbean Green Seasoning, salt and black pepper for about 1/2 hour in the fridge.

Prep the other ingredients so when it’s time to cook everything will be ready. Chop the bell peppers and scallion, slice the ginger and dice the garlic and scotch bonnet finely. Remember to NOT leave any seeds from the scotch bonnet and be sure to wash your hands immediately after with soap and water.

Now heat a heavy wide pan (or wok) on medium high heat and toss in the seasoned pieces of beef. Stir well to cook though quickly. It will cook for about 4-6 minutes and as it does, make a space in the center of the pan and add the diced scotch bonnet, garlic and slices of ginger.

Please add the Caribbean Browning (if you cannot source it, use 1 teaspoon soy sauce and the same amount of oyster sauce – be sure it’s gluten free if you want to maintain a gluten free recipe) and mix it well to add color to all the pieces of beef.

Add the bell peppers and scallions and cook for about 3 minutes (depends on how tender you want the peppers). taste for salt and adjust accordingly.

You’ll notice that I tried to keep this recipe as “Caribbean” as I could, but I must confess that the Chinese version with the Chinese cooking wine, Soy, Oyster Sauce and a bit of Hoisin sauce is till my fave! I also like add a bit of chopped bok choi and thinly sliced carrots when I want to stretch this beef stir fry to feed more people. If using soy be sure to keep that in mind when seasoning the beef with salt as the soy will add a salty element to the dish.

Meat & Poultry

Spicy Beef Noodle Stir Fry.

May 6, 2013January 20, 20138 Comments

One of the first things I look forward to when I visit my homeland (besides doubles and bake and shark sandwiches) is the island influenced Chinese food, which is a huge part of our everyday culinary landscape. As I’ve talked about in the past, the Chinese (workers who came to the Caribbean after slavery was abolished) contribution to our melting pot is tremendous and on islands like Jamaica, Cuba, Trinidad and Tobago as well as Guyana it’s quite evident in the passion we have for such dishes.

This spicy beef noodle stir fry is yet another one of those dishes where you’ll see a Caribbean stamp on a classic Chinese dish.

You’ll Need…

1/4 lb beef (sliced thin)
1/4 teaspoon 5 spice powder
8 oz egg noodle (cook according to package directions)
1 carrot
2 cups bean sprouts (or cabbage)
1 large onion
1 clove garlic
1 tablespoon grated ginger
2 scallions
1/4 scotch bonnet pepper (diced fine – no seeds)
2 cups sweet pepper (bell – different colors)
1 cup broccoli
1/2 teaspoon salt
3 table spoon vegetable oil (divided)
1 cup sliced mushrooms
1 cup snow peas

For the sauce….

2 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon soya sauce
1/4 cup orange juice
1/2 teaspoon sesame oil

Tip: To get thinly sliced beef, firm it a bit in the freezer. If it’s fully thawed it may be difficult to handle.

It’s important when doing a stir fry that you have everything prepped as the goal is to cook fast on high heat. So with your beef sliced thin, season it with the salt, grated ginger and the five spice powder (see Asian and West Indian grocery stores for this) and allow it to marinate for about 10 minutes. In the meantime peel, chop and cube your vegetables. Remember to try and keep them uniform in size so they cook evenly.

Tip 2. I usually cook the noodles before and allow it to drain and cool a bit. Follow the package cooking instructions, but cut back on the boiling time a bit. So if it says to boil for 6 minutes, only do so for 4 minutes. You don’t want to risk it being overcooked and soggy when you add it to dish.

In a wok or huge non-stick frying pan heat 2 tablespoon of the veg oil and add the seasoned beef. Cook for 3-4 minutes, then remove and set aside. Add the remaining 1 tablespoon of oil and heat for a minute. Now add the sliced onion and grated garlic.. cook for a minute, then start adding the vegetables, except the bean sprouts and scallions. Cook for 2-3 minutes.

The idea is to soften up the vegetables, allow it to release it’s flavors, but still have a little crunch to them. Move the vegetables to the side to form a sort of hole in the middle of the pan and add all the ingredients for the sauce. We need to heat it a bit to really release their flavors. Now mix everything well so the vegetables are coasted with this lovely sauce. The orange juice may seem a bit strange, but trust me on this.

Add the pre-cooked beef back to the wok, top with the cooked noodles and toss well. Now it’s time to top with the bean sprouts and chopped scallions and mix well.Cook for a further minute or 2.

This is one of those one pot meals, where you’ll have your vegetables, protein (beef) and carbs from the noodles.. the flavors from the ingredients in the sauce we made will be outstanding and the fact that we cooked this quickly on high heat will give it a wonderful texture. Don’t sleep on the ginger and 5 spice powder we marinated to beef with as it will certainly get your taste buds exploding with excitement.

Remember when handling hot peppers like scotch bonnet to wear gloves, wash your hands immediately after with soap and water and don’t include any seeds. The seeds and white membrane surrounding the seeds is where the killer-heat will be.

There was enough here for 4-5 people in case you’re wondering.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Meat & Poultry

5 Spice Chicken On The Grill.

May 27, 2025July 1, 201212 Comments

Have guys enjoyed the month of grilling? This 5 spice chicken may end up being the last in the series (for now), so I can get back to more traditional Caribbean dishes. It’s been such fun taking the cooking outdoor, I’m now thinking up other ways to add some excitement to the recipes and cooking videos. Who knows, I may take the show on the road and you may see me on your island very soon. This five spice chicken on the grill is inspired by the huge Chinese influence in the Caribbean, especially in our everyday cuisine.

Did you know?…

Between 1853 and 1879, 14,000 Chinese laborers were imported to the British Caribbean as part of a larger system of contract labor bound for the sugar plantations. Imported as a contract labor force from China, Chinese settled in three main locations: Jamaica, Trinidad, and British Guiana (now Guyana), initially working on the sugar plantations. Most of the Chinese laborers initially went to British Guiana; however when importation ended in 1879, and the population declined steadily, mostly due to emigration to Trinidad and Suriname. But even before that, Chinese immigration to Cuba started in 1847 when Cantonese contract workers were brought to work in the sugar fields.

You’ll Need…

4 lbs chicken (I used thighs)
1/2 lime, juiced
2 teaspoons grated fresh ginger
3 cloves garlic crushed
1/2 scotch bonnet pepper (no seeds)
1 tablespoon vinegar *
1 tablespoon soy sauce
1 tablespoon 5-spice powder
2 scallions chopped

Notes: I used cider vinegar as that’s what I had on hand, you can use your fav type of vinegar. I used fresh scotch bonnet pepper as I love the vibe from the freshness, but you can certainly use 1 teaspoon pepper sauce (hot sauce). If you’re wondering… 5 spice powder is completely different from ‘allspice” powder.

Wash and trim of excess skin and fat off the chicken pieces, then wash and drain dry. I used chicken thighs as I love this meaty piece of dark meat, it absorbs marinades well and the I kept some of the skin to to help keep it moist as it grills. Then chop the scotch bonnet pepper and scallion very fine and crush your garlic as smooth as you can. I used my mortar and pestle for the garlic and with the help of a pinch of salt.. I had a smooth garlic paste. Remember when working with scotch bonnet peppers to wear gloves, wash your hands with soap and don’t use the seeds if you’re concerned about raw heat. The seeds and white area surrounding the seeds is most deadly when it comes to hot peppers.

Basically all you have to do now is pour everything, including the chicken pieces into a zip lock bag (get a strong freezer bag, so you don’t have breakage or leakage). Seal and massage by moving around with your hands. Be sure to get everything mixed properly. Now try to get as much air as you can out of the bag and quickly seal it. By removing all the air, you’ll help to infuse the chicken pieces with that lovely marinade. Place the bag in the fridge for at least 3 hours.. but 5 hours would be best if you had the time.

Before you go out to fire up your grill take the bag with the marinating chicken out of the fridge so it comes back to room temperature. If you don’t have a grill/bbq, you can do this recipe in the oven. Preheat at 375F, place the chicken on a wire rack on a baking tray (so it’s not sitting in it’s own fat as it cooks) and cook for about 40-45 minutes. You may need to turn on your broiler for the last 5 minutes for it to develop that lovely golden colour.

My grill was between 375 and 400F and I placed them with the skin side up to start. Basically all you’re doing now is grilling as you would normally grill your chicken. So flip every 4-5 minutes (be sure to look of for flare-ups when it’s skin side down) and cook for about 25-30 minutes or until you achieve the way you like. There are 3 burners on my grill, so what I did was… I turned 2 of the burners down to low and the one to the far right I had on high (similar to indirect grilling). This allowed me to keep my grill at the same temperature, while slowly cooking the 5 spice chicken slowly over the low burners.

Do allow the chicken pieces to rest for 3-5 minutes before serving so the meat relaxes back and you get that true juiciness from the 5 spice marinade. This 5 spice chicken is surely a lovely representation of the Chinese influence on our culinary culture and it’s always a hit in our home when it’s served.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Trinidad chinese food

Easy BBQ Pork Belly Stir Fry Recipe.

Sweet and Sour Pineapple Shrimp.

Oven Soy Sauce Fried Chicken.

Soy Sauce Marinated Fried Chicken.

Delicious Chinese Influenced Green Beans With Chicken.

Easy Roast Chicken, Memories Of My Childhood.

How To Make A Quick Beef Stir Fry (gluten free).

Spicy Beef Noodle Stir Fry.

5 Spice Chicken On The Grill.

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