When you think about Caribbean food, the last thing that might come to mind is a Chinese influence. By the mid-1800's, slavery was abolished throughout the islands and indentured servants were imported from China and India. They brought their food traditions, cooking techniques, and ingredients with them, which, over time, have become part of the vibrant cuisine of the Caribbean.
Be on the look out for Trini-Chinese Chicken (listed below) on our Menu during Week 1
2 lbs. - Chicken Thigh
2 tbs. -Five Spice Powder- is a blend of ground spicesintended to incorporate the five main flavors of sweet, sour, salty, bitter and pungent. Five spice powder can be used for seasoning meats and poultry, in marinades or in spice rubs
2 fl oz. -Lime Juice
3 tbs. -Tamari
1/2 oz. -Ginger (peeled and minced)
1/2 cup -Hoisin Sauce
1 tbs. -Scotch Bonnet Pepper
1/4 tsp. -Ground Black Pepper
1/2 oz. -Green Onion
Combine chicken with five-spice powder, lime juice, soy sauce, and the ginger. Mix the chicken thoroughly to combine all ingredients. Put in refrigerator over night. Meanwhile, make the dipping sauce. Combine Hoisin sauce, the Scotch Bonnet Pepper, and remaining lime juice. Stir to combine. Adjust seasonings to taste.
Preheat oven to 375 degrees. Place chicken into preheated oven and cook for about 40 minutes. Remove from oven and drizzle sauce over chicken.