Recipe for the Month of February 2005
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Five Spice Grilled Chicken
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From the Cookbook “Asian Grilling” by Vicki Liley
For a change of pace, instead of Chinese take out, why not make some delicious Chinese food in your own kitchen? This chicken entrée is seasoned with Chinese Five Spice powder and is packed with tantalizing Asian flavors.
Ingredients:
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2 small chickens (spatchcocks), about 1 pound each
Preparation:
Clean chicken and pat dry with paper towel. Using poultry shears, cut chickens in half through the backbones and breastbones and place them in a shallow nonmetallic dish.
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1 teaspoon sesame oil
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1 tablespoon rice wine
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4 tablespoons peanut oil
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1 teaspoon Chinese Five Spice Powder
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1 teaspoon grated ginger
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1 clove garlic, finely chopped
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1 cup grated Parmesan cheese
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1 tablespoon honey
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2 tablespoons Soy Sauce
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1 bunch – about 16 oz. – choy sum (a Chinese green also known as flowering cabbage)
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1 red onion, cut into 8 wedges
Combine sesame oil, rice wine, 2 tablespoons peanut oil, Five Spice Powder, ginger, garlic, honey and soy sauce and mix well until combined.
Brush mixture over chicken skin, then cover dish with plastic wrap and refrigerate for 3 hours. Drain chicken, reserving marinade.
Preheat a barbecue*, then lightly brush grill with the remaining peanut oil. Grill chicken halves on barbecue until golden and tender, about 8 minutes each side, brushing with reserved marinade during cooking. Test chicken by piercing the thickest part with a skewer; chicken is cooked if the juices run clear. Remove from barbecue.
Grill onion wedges until lightly browned, 1-2 minutes.
Steam or blanch choy sum in boiling water until tender-crisp, about 2 minutes; drain.
To serve, place choy sum onto serving plates, top with a chicken half, and garnish with red onion wedges.
Serves 4
* This recipe is best suited to an outdoor barbecue. However, if only an indoor grill pan is available, grill chicken halves until golden, then bake in a 350-degree oven for 10 – 15 minutes to cook through. Otherwise substitute chicken halves with chicken breast fillets.