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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe comes from a Dai restaurant in Yunnan Province, China. Like their cousins the Lao, the Dai are brilliant at grilling. You can also use the spice mixture for roasting poultry as well. Wash and dry the bird. Stir a tablespoon of oil into the flavor blend and then rub it all over the bird before roasting at 400F. This amount will do for poultry under 3 pounds. Ingredients:
3 lbs chicken legs (can be combination) or 3 lbs chicken breasts (can be combination) |
3 tablespoons garlic, crushed |
1 tablespoon salt |
1 1/2 teaspoons dry toasted szechuan peppercorns, ground |
1 1/2 teaspoons black pepper, coarsely ground |
Directions:
1. Use a cleaver to chop the legs into 4 pieces each, whole breasts into 4 to 6 pieces. Rinse and place in a wide bowl. Set aside.
2. Place the garlic in a mortar or a small bowl, add the salt, and mash with a pestle or the back of a wooden spoon to blend. Add both peppers and blend together.
3. Add the flavor rub to the pieces of chicken and use your hands to rub it all over them. Set aside, covered, while you prepare your grilling arrangement (refrigerate if the wait will be longer than half an hour).
4. Prepare a low fire in a charcoal grill or preheat a gas grill to medium-hot.
5. Place the chicken on the grill, cover, and cook for about 20 minutes, or until cooked through; turn occasionally, working quickly and replacing the lid as soon as possible to keep in the moisture and heat. Serve hot.
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