Lacquered Saigon Chicken On A Beer Can
This is a variation of the vietnamese lacquered chicken. When properly prepared, the bird will have crackling crisp, mahogany-colored skin that shines like asian lacquer.
Steps
Make the marinade: place the soy sauce , wine , sesame oil , garlic , coriander , five-spice powder , and cinnamon in a large nonreactive bowl and whisk to mix.
Remove the packet of giblets from the body cavity of the chicken and set aside for another use.
Remove and discard the fat just inside the body and neck cavities.
Rinse the chicken , inside and out , under cold running water and then drain and blot dry , inside and out , with paper towls.
Place the garlic and ginger in the main cavity of the chicken.
Place the chicken in the bowl with the marinade or place the chicken and marinade in a large resealable plastic bag.
Let marinate in the refrigerator for 12-24 hours , turning the bird several times so it marinates evenly.
Pop the tab off the beer can.
Pour half of the beer over the soaking wood chips or chunks , if using or reserve for another use.
Make 2 additional holes in the top of the beer can and set aside.
Remove the chicken from the marinade and discard marinad.
Ingredients
soy sauce, rice wine, dark sesame oil, garlic cloves, ground coriander, chinese five spice powder, ground cinnamon, chicken, garlic clove, fresh ginger, beer, peanut sauce, wood chips