Easy Oven-Roast Chicken Drumstick.

You could use this recipe for chicken thighs or chicken quarter legs as well. It's an easy and low maintenance recipe with the minimum care. (Yeah, just like the stewed chicken drumsticks dish.)

Ingredients:

• Three chicken drumsticks or thighs, or two quarter leg.

Dry rub mix:

• salt, pepper to season
• 2 teaspoon brown sugar, optional
• 1 teaspoon onion powder, optional
• 1 teaspoon cayenne pepper or paprika, optional
• 1/2 teaspoon Chinese five spice powder, optional

Sauce option 1:

• Your favorite barbecue sauce or Asian Char Siu Sauce. 

Sauce option 2 (Fusion BBQ sauce):

• 3 tablespoons honey or maltose (or brown sugar)
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons rice vinegar or Worcestershire sauce
• 2 teaspoons sambal chili sauce
• 1/2 teaspoon Chinese five spice powder

Sauce option 3 (Asian BBQ sauce):

• 1/3 cup hoisin sauce
• 1/4 cup honey, cane syrup, maltose or brown sugar
• 1/4 cup soy sauce
• 4 tablespoons of dry sherry or Chinese ShaoHsin cooking wine 
• 2 teaspoons  Red chili pepper flakes
• 1 teaspoon Chinese five spice powder
• 1 tablespoon minced ginger, optional

Sauce option 4: Try my barbecue sauce recipe!

Directions:

1. You could cut into the drumsticks (or thighs, legs) at the thickest part so the flavor can get inside the chicken.
2. Rinse the chicken. Line a rimed baking sheet with foil so you don't have to clean up the greasy sticky mess afterwards.
3. Mix together all the ingredients in dry rub.
4. Rub the salt and pepper, or dry rub mix all over the chickens.
5. Bake in a 375F degree pre-heated oven for 20 minutes.
6. Remove the pan from the oven and brush the chicken with the sauce of your choice. Turn each chicken over and return to the oven to bake for 10 more minutes. 
7. Test the chicken with a fork. The fork should go through to the bone with a little resistance. Or cut through the thickest part close to the bone to check if the fluid/juices run clear. 
8. Serve with chopped green onions and/or sesame seeds on steamed rice. 

Notes:

• This can be served with baked potatoes. However since you're baking the chicken, I suppose it is more efficient if you cook your carbs some other way, such as boiling (pilaf, pasta, rice or noodles) or steaming (rice). You certainly could serve it with fried rice.
• You can grill the chicken outdoors.
• You can use the sauce for pork or shrimps.

Chicken Adobo With a Touch.

Chicken Adobo, which is originated from Spain and the name was given to an indigenous Philippine dish by Spanish colonists.

Ingredients:

• 12 chicken drumsticks or chicken thigh
• 4 garlic cloves, chopped
• 2 dried bay leaves
• 2 cups chicken broth
• 3/4 cup white wine vinegar
• 3/4 cup soy sauce
• 1/4 cup vegetable oil
• 3 tablespoons of arrowroot or cornstarch
• 2 to 3 tablespoons of lime juice from 2 large limes
• 2 tablespoons of chopped flat-leaf parsley or cilantro
• 1/2 cup light brown sugar
• 1 teaspoon crushed red pepper flakes
• lime wedges
• kosher salt and ground black pepper to season

Directions:

1. Season the chicken with salt and pepper. 
2. Combine the chicken garlic, vinegar, soy sauce, sugar, red pepper flakes, and broth until mixed well.
3. Heat up the oil over medium-high heat in a skillet. Put the chicken in the hot pan and cook 5 min to brown on all sides.
4. Add the vinegar, soy sauce mixture and the bay leaves in the pan with browned chicken and bring to a boil. Use a spoon to scrape the fond (brown bits) at the bottom of the pan. 
5. Reduce the heat and simmer for 30 min. Turn the chicken half through.
6. Transfer the chicken to a plate. 
7. Mix the arrowroot (or cornstarch) with lime juice and add that into the pan with the liquid. Bring to a boil. cook 5 - 10 min to thicken the liquid.
8. Season to taste with salt and pepper.
9. Garnish the chicken with chopped parsley or cilantro.
10. Serve the chicken with the sauce on top, or on the side, together with the lime wedges. 

Note:

• Adobo means "marinade" in Spanish. There is also Portuguese version of it and thus is common in South American dishes.

Best Chili Recipe.

Ingredients (yield 6 servings): 

• 2 pounds ground beef
• One 15-ounce can pinto beans or white beans, drained and rinsed, or homemade beans.
• One 8-ounce can tomato sauce
• 1/3 cup masa harina (corn flour or corn meal)
• 2 cloves garlic, chopped
• 1 tablespoon olive oil
• 2 teaspoons cayenne pepper
• 2 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1 teaspoon chili powder
• Shredded Cheddar
• Chopped onions
• 6 Lemon wedges

Directions:

1. Heat up the large pot on medium and add a tablespoon olive oil. Cook garlic for 1 min. Put the ground beef in and cook over medium heat until browned. 
2. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 2 hour, stirring occasionally. If the mixture becomes overly dry, add a ladle or 100ml water at a time to prevent burning.
3. After two hour, place the corn flour in a small bowl and mix with 1/2 cup water. Dump the corn meal mixture into the chili for more corn flavor. Stir together well, and adjust the seasonings. 
4. Add more corn meal mixture or water to adjust the consistency.
5. Add the beans and simmer for 10 minutes. 
6. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Easy Barbecue Baby Back Ribs.

You can bake this in the oven or cook it on the grill.

Ingredients:

• 3 tablespoons chili powder
• 3 tablespoons kosher salt
• 3 tablespoons packed dark brown sugar
• 2 tablespoon garlic powder
• 2 tablespoons smoked paprika
• 2 teaspoons ground mustard
• 1 teaspoon freshly ground black pepper
• 2 full racks baby back pork ribs (about 5 to 6 pounds)
• 2~3 cups of your favorite barbecue sauce or (Check my barbecue sauce)

Directions:

1. Combine all ingredients except the ribs in a mixing bowl and set aside.
2. Pat the ribs dry with paper towels. Remove the thin membrane on the bony side of the ribs. You can flip to bone-side up and start from the end. Slip the tip of boning knife (or small paring knife) between the white tissue and the bone and cut through to the other end. If it's slippery, use the paper towel to help grip the membrane. Pull it towards the other end to remove it.
3. Cut 1 rack in 2 or 3 pieces crosswise and place the pieces on a sheet of foil.
4. Spread the dry rub and press the spice in. Pick up the foil ends and make a enclosed pouch to
   
   wrap up the ribs. Place all the pouches in a container and cover tightly with more foils. Put in the refrigerator and let the spice infuse overnight, up to 2 days for best flavor and texture.
5. Preheat the oven to 325~350F. Place the rack in the middle position.
6. Take the ribs out of the refrigerator and sit 20-40 min at room temperature.
7. Bake the ribs in the oven for 2 hours until fork-tender. 
8. Serve with your favorite barbecue sauce.

Grilled Barbecued Spareribs.

Ingredients:

For Dry Rub

• 1-2 tablespoon sugar
• 2 tablespoon paprika ( I like sweet paprika, you may like smoked paprika.)
• 2 teaspoon onion powder
• 2 teaspoon ground black pepper
• 1 1/2 tablespoon kosher salt (or 1 tablespoon table salt)
• 1/2 teaspoon dried thyme
• 2 teaspoon garlic powder
• 2 teaspoon cayenne pepper
• 1-2 teaspoon chili powder (depends on your heat level preference!)

For Ribs

• 1 cup hickory wood chips
• 2 racks St. Louis-style spareribs (about 2-3 pounds each)
• 3 tablespoon apple cider vinegar
• 2/3 cup apple juice

Directions:

1. Trim the fat and thin membrane off the ribs. 
2. Combine the ingredients in dry rub in a mixing bowl and sprinkle the rub on both sides of each rib. Rub and press into the ribs. Put in the refrigerator for 6-8 hours.
3. Soak the wood chips in water for 30 mins and drain.
4. Combine the vinegar and apple juice in a bowl and set aside.
5. Prepare the grill. Put the charcoal briquettes on one side and place a disposable aluminum pan with 1 inch of water on the other side of the grill. Light up the coals in chimney starter and allow them to burn until they are coated with ash. About 10-20 min. 
6. Transfer the hot coals into the grill on top of the unlit briquettes. Sprinkle the soaked wood chips over the coals (or place them in an aluminum pouch and poke holes all over.)
7. Set the cooking grate and cover the grill to heat up the grate, about 5 min. Scrape the grate clean.
8. Place the ribs, meat side down on the hot grate, on the side over the water pan. Cover the grill and open the top vent to draw smoke through the grill. Cook for 45-50 min. Adjust the vents to keep the grill at around 250-275F. Flip the ribs meat side up and turn 180F to cook evenly. Switch rib positions too. Brush each rib with 3 tablespoon of the apple juice mixture. 
9. Cover the grill and cook another 40-45 min. 
10. Preheat oven to 300F. The oven rack should be in the middle position.
11. Transfer the ribs to a wire rack on a baking sheet wth meat side up. Pour 2 cups water into bottom of the baking sheet. 
12. Brush the top of each rack (meaty side) with 3 tablespoon apple juice mixture and roast in the 300F oven for 1 hour. 
13. Brush the ribs with remaining apple juice mixture and continue to roast until it's tender (but not falling off the bone). The thicker part of the rib should register around 195-200F on a thermometer.
14. Transfer the ribs to a carving board, tent with foil to keep warm. Let it rest for 15-20 min.
15. Cut the ribs between the bones and serve.

Enjoy!