by Jim Chan.
Chinese-style BBQ meats, also known as siu mei (燒味), are seasoned meats roasted on spits over an open fire or in a rotisserie oven. You can find the meat products in Chinatown or wherever there are Chinese communities. The meat products are usually hung inside food stands, restaurants, meat shops and supermarkets, and often visible from the street (see photo below).
What are the food safety risks with the preparation and storage of Chinese-style BBQ duck? (click link below)
Chinese-style BBQ duck on display in a restaurant window
Other items also on display with Chinese-style BBQ ducks usually include whole soy sauce chicken, roast suckling pork, BBQ (char siu) pork, beef tongue, pork offal or organ meat products and cuttlefish (see following photos). These products should be kept hot at 60 °C/140 ºF or in the refrigerator at 4°C/40 ºF.
How to prepare Chinese style BBQ duck at home
The different process of cooking a Chinese-style BBQ duck is to use a whole duck in which the neck and head are left intact. Air is usually pumped underneath the duck‟s skin to separate the skin and flesh, allowing the fat to render out during roasting. After seasoning, the duck is hung to dry for several hours in a cool space or in the refrigerator. The whole duck is then roasted in an oven until the skin is golden brown and crispy. Now you can make Chinese-style BBQ duck at home with this easy to follow recipe. This takes a long time to make but once you have made it a couple of times it gets easy.
(click following link for recipe)
Once the duck is cooked, allow the duck to cool down before serving, do not allow cooked duck to remain at room temperature for more than two hours at home.
Chinese-style BBQ duck can be served in many different ways such as with noodle or steamed rice.
Food Safety Video
Related articles and links on food safety of preparing, handling and storing BBQ meats
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