Grilled Five-Spice Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ga Ngu Vi Huong The best five-spice chicken I have had in Vietnam was made by a street food vendor in the port town of Hoi An in the central region. The vendor used a spice mix of freshly toasted star anise and turmeric. When she grilled the chicken, the whole neighborhood was perfumed with the most enticing fragrance. This is my version of that dish. Ingredients:
1 whole chicken (about 2 1/2 pounds), preferably free range, rinsed |
3 tablespoons vegetable oil |
2 tablespoons soy sauce |
3 tablespoons minced ginger |
2 tablespoons minced garlic |
2 tablespoons sugar |
2 teaspoons ground turmeric |
1 teaspoon chinese five-spice powder |
1/2 tablespoon sea salt |
4 whole star anise, lightly toasted in a dry pan for 3 minutes, pounded or ground into a fine powder |
1/2 cupsoy-lime dipping sauce |
Directions:
1. 1. Cut the chicken into 6 pieces and make 1 or 2 slashes in each piece for faster cooking. Trim and discard any excess fat. Pat the chicken dry.
2. 2. In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric, five-spice powder and salt. Stir well to blend. Add the chicken pieces and turn several times to coat them evenly. Marinate in the refrigerator for at least 4 hours.
3. 3. Start a charcoal grill or preheat a gas grill to moderate heat. (You can also use a broiler.) Thirty minutes before cooking, add the freshly toasted star anise powder to the marinated chicken, turning so the meat is coated evenly.
4. 4. Place the chicken, skin side up, on the grill. Cook 10 minutes, then turn over and grill until the chicken is cooked and the juices run clear, another 10 minutes, depending on the thickness. While grilling, move the chicken pieces around so that they cook evenly. Transfer the chicken to a serving platter and serve with the dipping sauce.
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