Saturday, May 7, 2011

Chicken With Asian Flavors

We aren't sure if this recipe is Thai, Vietnamese, or Korean...we just made it up. But the chicken comes out delicious!!! We served it with a cucumber and radish salad topped with a lime and cilantro vinaigrette and orange flavored brown rice with carrots.

2 tbsp. ginger, chopped
2 tbsp. garlic, chopped
1/4 cup rice wine vinegar
1/2 cup soy sauce
1 heaping tbsp. of brown sugar
big pinch of crushed red pepper
1 tbsp. canola oil
zest of one orange
1/2 tsp. Asian sesame oil
a few grinds of black pepper
1 scallion, chopped into mulch

The Chicken-
1 whole chicken
salt and pepper to taste
butcher's twine
the orange you just zested for the marinade
1 scallion, chopped
1 scallion, sliced (for garnish)
handful of cilantro, chopped (for garnish)

Divide the marinade into two. Save half in the fridge...this will be your dipping sauce. Use the other half to marinate the chicken.

Wash the chicken and dry it will with paper towels (inside and out). Quarter the orange, and put 1/4 into the chicken's cavity along with the chopped scallion. Place the remaining 3/4 of the orange into the pan with the chicken. Use the butcher's twine to tie the chicken into as tight a ball as possible. I have no idea on the proper way to do this...just get it into a tight ball. Pour the marinade over the chicken and use your hands to rub it all over. Cover it with plastic wrap. Place into the fridge for at least 6 hours...but overnight if you can.

When you are ready to cook take the chicken out of the fridge and leave it at room temperature for one hour. Liberally salt and pepper the chicken. Pop it into a 350F oven for one hour. When the hour is up, remove it from the oven and turn the oven temperature up to 475F. Squeeze the juice of the orange that is in the pan over the chicken. When the oven hits 475F, put your chicken back in for another 10-15 minutes...until the skin gets brown and crispy. When the chicken is done let it rest out of the oven for at least 10 minutes...then you can carve it. We garnished the chicken with sliced scallions and cilantro.

Serve with the remaining marinade to use as dipping sauce (as shown below).

No comments:

Post a Comment