Recipe

Beijing Chicken Recipe

	Gadandi / All my dishes 3 months ago A great beer-can chicken recipe from Steven Raichlen's book that we've enjoyed on many occasions. Prep:45m Cook:90m Servings:4	Gadandi
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Ingredients

For the flavored beer:

1 can (12 oz. ) beer, we usedTsingtao

2 Tbs. soy sauce

2 Tbs. Chinese rice wine or dry sherry

2Tbs. honey

1 Tbs. dark sesame oil

1 whole star anise

1 (3) inch cinnamon stick

2 green onions cut into 1-inch pieces, and green part finely chopped

1 sliced peeled fresh ginger (1 1/4 inch thick), flattened

1 clove garlic, flattened

For the chicken and rub:

1 Tbs. coarse salt (kosher or sea)

1 Tbs. sugar

2 tsp. Chinese five-spice powder

1 tsp freshly ground black pepper

1 chicken (3 1/2 to 4 pounds)

You'll also need:

2 cups wood chips or chunks, soaked for 1 hour in water and/or beer to cover, then drained

1 clean empty 12-oz. beer can or a vertical chicken roaster.

Directions

Pour 1/2 cup beer into a nonreactive mixing bowl. Pour the rest of the beer over the wood chips. Add the soy sauce, rice wine, honey and 1 tsp of sesame oil to the beer in the mixing bowl. Gently stir to mix. If you're using a can, add 2 more holes to the top with a church key. Using a funnel, pour the flavored beer into the can. Add the anise, cinnamon stick, green onions ,ginger slice and garlic to the beer can. Set aside. Make the rub by combining the salt, sugar, five-spice powder, and pepper in a small bowl. After removing giblet pkg and fat just inside the body and neck cavities of the chicken, rinse him in cold running water, drain well and pat dry with paper towels. Sprinkle 1 tsp of the rub inside the body cavity and 1/2 tsp inside the neck cavity of the bird. Drizzle the remaining 2 tsp sesame oil on the outside and rub it all over. Sprinkle with 1 Tbs. rub all over. Spoon remaining rub into beer can or roaster. Hold the bird upright and place over the beer can: bring legs forward to form a sort of tripod to help him balance. Tuck the tips of the wings behind his back. Set the grill up for indirect cooking. Toss all the wood chips or chunks on the charcoals and place bird (over a drip pan) in the center of the grill. Cover and cook til the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees). CAREFULLY remove him from the grill (we use those bbq gloves), being careful, also, to not burn yourself with the hot liquid. Lift him off the beer can, place on a platter and enjoy some really tasty chicken!

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Comments

momo_55grandma 3 months ago said:
Thanks for the recipe

hollymayb 3 months ago said:
This is sooo great! All my favourite flavours AND beer! Can it get any better than this?

crabhappychick 3 months ago said:
I'll be making this one next weekend for guests! Add some cold sesame noodles and a fresh green bean salad. YUM!

crabhappychick 2 months, 3 weeks ago said:
Okay, I made the chicken for our Memorial Day dinner today along with the Greek Potato Salad that was posted this morning and green bean and bacon salad. The chicken was fabulous! Moist, tender, and delicious. We'll be making this again....for company next time! Thanks!

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