Sunday, August 23, 2015

Oven Simmered Asian BBQ Chicken #SundaySupper

I love finding leftovers in the fridge or freezer, even if I know I've put them in there for a specific reason. I mean really, leftovers from a whole roasted chicken have so much potential - there's the meat, of course, but also the lovely flavour-rich bones waiting to be cooked down into stock. The same thing happens when it's time to clean out the pantry - ours is a double-deep, one and a half times wide behmoth that holds everything we could hope for and more... sometimes to the extent that we lose items bought for a single recipe and never thought of again.

Oven Simmered Asian BBQ Chicken

It was in pursuit of more organized kitchen storage facilities that this recipe came to fruition. Between a hunk of roasted chicken meat from an early Summer roast, a half of a red onion from recent Greek salad making, green garlic from the farmer's market and some Asian BBQ Sauce from San J, I knew exactly where I was headed... a twist on my old favourite pulled BBQ meat sandwich filling. Since the meat was already cooked (albeit not dried out), I oped to tenderize it by marinating it overnight in the sauce, vinegar, ginger and garlic. The next day, mixed with onions and a little more chicken broth, it cooked it low and slow in the oven until the meat had absorbed all the flavour and was back to falling-apart tenderness. There was just enough sauce clinging to the meat and in the bottom of the dish to make proper sloppy sandwiches on toasted rolls or topping a bowl of freshly steamed rice and greens - and if my family is any indication a forkful right out of the fridge makes for a divine midnight snack!

This week, Amy of kimchi MOM is hosting a #SundaySupper celebrating Asian (and Asian-inspired) cuisine. Whether authentic or Asian-esque, you're sue to find something delicious!

Small Bites

Soupy Goodness

Big Plates

On the Lighter Side

Cheers!

Oodles of Noodles
Sunday Supper Movement 
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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Oven Simmered Asian BBQ Chicken

Oven Simmered Asian BBQ Chicken
Makes 2 cups, 4 servings
2 cups chopped, cooked skinless chicken meat (for best results use a mix of light and dark)
150 mL San J Asian BBQ Sauce (about 10 tbsp or ½ bottle)
2 tbsp unseasoned rice vinegar
1 tsp grated ginger
2 stalks (bulbs and stems) green garlic or garlic scapes, minced
½ medium red onion, thinly sliced
¾ cup low sodium chicken stock (gluten free if needed)
  1. In a greased, non-reactive loaf pan or small casserole dish, combine the chicken, BBQ sauce, vinegar, ginger and green garlic.
  2. Cover and refrigerate overnight.
  3. Add onions and chicken stock, cover the pan with foil and cook at 300F for 2 hours.
  4. Uncover the pan, raise the heat to 325F and continue to cook for 3 hours.
  5. This tastes better after a night in the fridge!
Amount Per Serving
Calories: 199.3
Total Fat: 2.5 g
Cholesterol: 59.5 mg
Sodium: 711.9 mg
Total Carbs: 16.8 g
Dietary Fiber: 0.3 g
Protein: 23.4 g