16 February 2009

Courtesy Steven Raichlen: Saigon Chicken.

I started with a whole chicken and made up a basic marinade using soy sauce, cooking wine (actually a honey mead I have on tap), Chinese five-spice powder, cinnamon, coriander, garlic, and Asian sesame oil. Marinated overnight, and smoke-roasted on the ol' Weber until in the 170+ range. Here it is, crackling crisp skin and all:

I "pulled" the chicken and chopped up the skin, all mixed together. Below are the ingredients, clockwise from the top: chicken, rice noodles, romaine lettuce leaves, cucumber spears, peanut sauce, grilled green onions, and raw ginger spears. The peanut sauce is around 1/3 cup hoisin sauce, 1/3 cup peanut butter, 1/4 cup Thai sweet chile sauce, and a dose of Tabasco habanero sauce and ginger soy sauce to thin the mixture.

Now all put together, a refreshingly healthy way to eat barbeque:

1 comment:

Gina said...

I like the butcher's block with the slots for knives...very handy...oh, and the food looks delish!