This recipe was updated on 16 Aug 2015. Some instructions
and equipment were changed.
I used a basic soy sauce marinade for a grilled whole
chicken. I cut the chicken in half before grilling and removed the backbone
(which I grilled with the rest of the chicken) to decrease the cooking time
over a whole chicken. You don’t have to use a whole chicken as the technique
used in this recipe will work equally as well with chicken parts (drumsticks,
thighs, breast…). Adding a smoking wood to the grill, such as oak, hickory,
mesquite, pecan, further enhances the flavor. Both direct and indirect cooking
on the grill is used for this recipe. I used the cool side of a covered grill
for indirect heat to cook the chicken for 15 minutes, and then move the
chicken, skin side down, to the hot side of a covered grill to crisp the skin
for 3-5 minutes before flipping the chicken over and repeating the process.
Depending upon your grill, your previous experience, and the amount of grill
heat remaining, the direct heat cooking time may have to be increased or
decreased.
You can look at the Poached
Chicken (白斬雞, Baak6 Zaam2 Gai1)
with Ginger-Scallion Oil (薑蔥油, Goeng1
Cung1 Jau4) recipe for instructions on cutting and
arranging a chicken on a platter. You can adapt the cutting method to account
for the chicken already being halved without a backbone.
Enjoy!
Ingredients
6 lb.
|
3 kg.
|
Whole chicken
(雞, gai1), halved with backbone
removed
|
½ in.
|
15 mm.
|
Knob of ginger
(薑, goeng1), crushed in a garlic
press
|
4 cloves
|
4 cloves
|
Garlic (蒜, syun3), crushed in a garlic press
|
½ cup
|
120 ml.
|
Soy sauce (豉油, si6 jau4)
|
2 Tbs.
|
30 ml.
|
Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
|
2 Tbs.
|
30 ml.
|
Gin (金酒, gam1 zau2) -
optional
|
½ cup
|
120 ml.
|
Shaoxing rice
wine (紹興酒, siu6 hing1 zau2)
or dry sherry
|
1 tsp.
|
5 ml.
|
Ground white
pepper (白胡椒, baak6 wu4 ziu1)
|
½ Tbs.
|
15 ml.
|
Sesame oil (麻油, maa4 jau4)
|
Equipment
|
|
Chinese cleaver, sharp knife, or poultry shears
|
|
|
Garlic press
|
|
|
Tongs and an oil coated paper towel
|
22.5 in.
|
57 cm.
|
Covered charcoal or gas grill (or larger)
|
Grill Arrangement |
Instructions
- Prepare the chicken by removing backbone using a Chinese cleaver, sharp knife, or poultry shears. Place the chicken skin side down on the cutting board and cut the breast bone, producing two halves of the chicken.
- Marinate the chicken in a covered container for at least four hours or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, soy sauce, hoisin sauce, gin (optional), Shaoxing rice wine or dry sherry,
Cutting and Arranging Step 1 - Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the wood for smoking (oak, hickory, mesquite, or pecan goes well with this dish) for one hour if desired. I use dry and not soaked wood.
- If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with
Cutting and Arranging Chicken Halves - Place the chicken halves and backbone, skin side up, on the cool side of the
Cutting and Arranging Step 2 Cutting and Arranging Steps 7-8
Cutting and
Arranging Instructions
See the Poached
Chicken (白斬雞, Baak6 Zaam2
Gai1) with Ginger-Scallion Oil (薑蔥油,
Goeng1 Cung1 Jau4) recipe for detailed
instructions on cutting and arranging a chicken on a platter. The following is
an outline of the procedure to cut and arrange the chicken on the serving
platter.
- Cut the backbone into pieces and place the cut pieces onto the serving platter.
- Separate the wing, drumstick-thigh, and breast from each chicken half.
- Separate the drumstick from the thigh and cut into pieces. Put the cut pieces onto the serving platter.
- Repeat the above step for the other drumstick-thigh.
- Separate the wing into pieces and put the cut pieces onto the serving platter.
- Repeat the above step for the other wing.
- Cut the breast into pieces and place the pieces on top of the drumstick-thigh pieces on the serving platter.
- Repeat the above step for the other breast.
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