Saigonchicken Recipes

SAIGON CHICKEN

Steps:

• Mince marinade ingredients by hand or process in food processor.
• Marinate chicken at least 2 hours, or overnight in the refrigerator.
• If roasting entire chicken, can put an onion and a lemon inside chicken. Roast at 350 approximately 1 hour with occasional basting.
• If barbecuing pieces, baste with marinade and cook until it is as you like. I tend to cook long over medium-low coals with mesquite chips.

SAIGON CHICKEN NOODLE SOUP

Steps:

• Boil garlic, ginger, lemongrass in broth for 20 minutes.
• Add fish sauce, cooked chicken, bean sprouts and cook for 5 minutes.
• Garnish with basil, cilantro to serve.
• Add sriracha sauce and white pepper to taste.

LACQUERED SAIGON CHICKEN ON A BEER CAN

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 marinade.
• Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity.
• Pull the chicken legs forward to form a sort of tripod, so the bird stands upright.
• The rear leg of the tripod is the beer can.
• Tuck the tips of the wings behind the chickens back.
• Set up the grill for indirect grilling and preheat to medium.
• If using a charcoal grill, place a large drip pan in the center.
• If using a gas grill, place all the wood chips or chunks, if using, in the smoker box or a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
• When ready to cook, if using a charcoal grill, toss all the wood chips on the coals, stand the chicken upright in the center of the hot grate, over the drip pan and away from the heat.
• Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180F), about 1 1/2- 1 1/2 hours.
• If using a charcoal grill, you need to add 12 fresh coals per side after 1 hour.
• If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
• Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. Present the bird to your guests.
• Let the chicken rest for 5 minutes, then carefully lift it off the support.
• Take care not to spill the hot beer or othewise burn yourself.
• Halve, quarter, or carve the chicken and serve with Spicy Peanut Sauce (you can buy it at the store or make from scratch).