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Grilled Chicken with Five Spices
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Ingredients:
• 2 chickens, about 3 lbs each
Marinade:
• 4 tbsp vegetable oil
• 1 tbsp Crisco
• 10 shallots, finely sliced
• 4 cloves garlic, crushed
• 1 cup rice wine or sherry
• 4 tbsp light soy sauce
• 2 tsp five-spice powder
Preparation:
Bone chicken and cut into large chunks.
Make the marinade by heating the oil and Crisco and frying the shallots and garlic until light brown.
Add rice wine, soy sauce, and five-spice powder and pour immediately over chicken, rubbing it well in. Set aside for half an hour.
Drain chicken and thread on skewers. Barbecue 15 minutes on each side, basting frequently with marinade, until chicken pieces are slightly charred.
Serve with a chili sauce and rice.
from A Little Vietnamese Cookbook
by Terry Tan
published by Chronicle Books
ISBN 0-86281-8118-1
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