Avg. rating 5 from 3 votes.Recipe Information
# of Servings: 4
Recipe Created By: Kathy Przywara
Ingredients
1 whole chicken
1/4 cup soy sauce
1/4 cup sake or rice wine
2 Tbsp sesame oil
2 cloves garlic, minced or pressed
1 1/2 inch slice ginger, minced or grated
dash pepper
1/2 tsp chili garlic paste (optional)
Directions
Clean and quarter chicken, reserving neck, backbone and wings. Put chicken parts in large dish or gallon ziplock bag. Add marinade ingredients and shake to mix. Marinate in fridge for several hours, turning occasionally (if you remember).
Grill chicken pieces over medium indirect heat for about an hour or until cooked through. Start with skin side down and turn over half way through cooking.
Baste with reserved marinade during cooking if desired.
Notes
Reserved back, neck, and wings can be used to make Chinese Chicken Stock. The stock can then be used to make rice to complete the meal.
Copyright © 2005 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Substitutions
Garlic chili paste is a condiment found in the Asian section of the grocery. Be sure to find a brand that is safe for your needs or omit. You can substitute some ground red pepper or liquid hot sauce to taste.
Use wheat-free tamari for wheat/gluten free.
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