Mar 17
Around St. Patty’s Day, my grandma always bought an extra corned beef and threw it in the freezer, so at some random time of the year, in June or maybe October, you knew corned beef and cabbage would turn up on the dinner table. Last year with the best of intentions, I bought an extra corned beef at Costco, threw it in the freezer…and it didn’t come out again until this week.
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Last week I posted a one-off with a photo of some char siu chicken legs we had in Kauai. I don’t know what the secret to char siu is aside from the red food coloring, but I’m determined to crack it. I went to Uwajimaya yesterday to check out the jarred and packet marinades and see what was in those, but the plan was to make the marinade myself. So, while some Chowhounders said there’s no way a restaurant uses ketchup and hoisin, an old recipe in the Honolulu Star Bulletin said different.
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Mar 6
There are a million reasons to want to live in Hawaii — sunny days, sandy beaches, great surfing. I’m adding these char siu chicken legs to the list. Thanks to the melting pot of cultures in Hawaii, Foodland, a local grocery store chain, offers pre-marinated char siu drumsticks in the meat department. These are definitely in the, “Why didn’t I think of that?” category. You know char siu pork is good, so why not char siu chicken legs?
Yes, they’re that terrifying red dye #5 color, but they’re delicious. These drumsticks come already marinated (at least overnight, I’d say, since the color sinks in as far as the first bite), and I baked them for 30-35 minutes at 400F and broiled them for another 3-5. It doesn’t look like Foodland divulges their recipe, so it could be as simple as a bottled marinade. It looks like I’ve got a little experimenting to do.
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