Fiery Ginger Paste

FOR TRADITIONAL BARBECUE, CONTEMPORARY SMOKED FOOD, & GRILLED DISHES

We like the heavier spice notes of this Chinese-inspired paste when working with duck or other dark-meat birds. It also pairs better with heavier smoke thanKung Pow for Chicken on all poultry, chicken included. The paste is best put together for one meal at a time.

Fiery Ginger Paste is a potent and flavorful mixture that packs a punch of intense taste and heat. Created by blending together a variety of bold ingredients, this paste is a versatile addition to many dishes, particularly those involving poultry. The combination of frozen orange juice concentrate, soy sauce, fresh ginger, five-spice powder, ground cinnamon, dried hot red chile, and Szechuan peppercorns creates a symphony of flavors that work harmoniously to awaken the palate.

The frozen orange juice concentrate, with its concentrated citrusy sweetness, adds depth to the paste and contributes to the formation of a flavorful crust on the poultry. The soy sauce offers a savory umami element, while the fresh ginger provides a zing of sharpness and aromatic warmth. The combination of five-spice powder and ground cinnamon introduces a blend of earthy and sweet notes that further enhance the complexity of the paste.

The addition of ground dried hot red chile, such as cayenne, delivers the fiery kick that gives the paste its name. This ingredient brings the heat, and its intensity can be adjusted to personal preferences. Szechuan peppercorns, with their unique numbing sensation and citrusy undertones, contribute a distinctive twist to the overall flavor profile.

Fiery Ginger Paste is not only a flavor enhancer but also serves as a marinade that infuses the poultry with its bold characteristics. The paste is meant to be generously rubbed onto the poultry, allowing its potent flavors to penetrate both the skin and the meat. This brief marination period before cooking allows the ingredients to meld and create a tantalizing crust when the poultry is cooked.

Overall, Fiery Ginger Paste is a dynamic combination of ingredients that brings a lively and fiery element to your culinary creations, especially when used as a marinade for poultry. It adds depth, complexity, and a memorable kick to your dishes, making it an excellent choice for those who love bold and intense flavors.

MAKES: ABOUT ½ CUP

INGREDIENTS:

• • 2 tablespoons frozen orange juice concentrate, thawed
  • 2 tablespoons soy sauce
  • 2 tablespoons minced or grated fresh ginger
  • 1 teaspoon five-spice powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground dried hot red chile, such as cayenne, or more to taste
  • ½ teaspoon ground Szechuan peppercorns

INSTRUCTIONS:

1. 1. In a small bowl, combine all of the ingredients: thawed frozen orange juice concentrate, soy sauce, minced or grated fresh ginger, five-spice powder, ground cinnamon, ground dried hot red chile, and ground Szechuan peppercorns.
   2. Stir the mixture well to ensure all the ingredients are fully combined. It’s recommended to use the paste within a few hours of preparation to enjoy the best flavor.
   3. Generously rub the paste on poultry, ensuring it is massaged over and under the skin to evenly distribute the flavors.
   4. Allow the seasoned poultry to sit for approximately 30 minutes at room temperature before proceeding with the cooking process.

SPICING TIP:

• Frozen orange juice concentrate can be a valuable seasoning ingredient due to its concentrated flavor and reduced liquid content. It can contribute to forming a richly colored crust. When using frozen orange juice concentrate, partially thaw the can to extract the needed amount and then return the remaining concentrate to the freezer. Metal lids from the cans can often be placed back on top to keep the contents fresh and prevent air exposure.