Barbecued Far Eastern chicken with warm rice salad
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- Prep Time15 min
- Total Time15 min
- Makes4 servings
Ingredients
1.5 kg roasting chicken
1/4 cup of your favourite barbecue sauce
1 tbsp teriyaki sauce, or soy sauce
1 tbsp olive oil or dark sesame oil
1 garlic clove, minced
1/2 tsp cayenne pepper
2 cups chicken broth, or bouillon
10-g pkg dried mushrooms, preferably shiitake or porcini, or 1/2 cup coarsely crumbled dried mushrooms
2 tbsp finely chopped fresh ginger
1/2 tsp salt
1 cup long-grain rice
2 stalks celery, chopped
2 tbsp dry sherry, or rice wine vinegar (optional)
1 small red onion
1 yellow bell pepper
4 green onions
1 tsp olive oil
1/4 cup chopped fresh basil leaves
Instructions
Oil grill and turn barbecue to high. Close lid and heat 10 minutes. Oil a metal or heavy foil pie plate or metal baking pan just large enough to hold chicken. Remove giblets from chicken cavity and discard. Cut off and discard excess fat and skin. Rinse chicken inside with cold water. Pat dry with paper towels and place on pan. When barbecue has heated 10 minutes, turn one side to low. Place pan with chicken on low side. Close lid. Barbecue 30 minutes. After 15 minutes, remove excess fat.
Meanwhile, in a bowl, stir barbecue sauce with teriyaki, oil, garlic and cayenne. Pour about half of sauce into a dish. After chicken cooks 30 minutes, remove from pan. Place directly on grill, breast-side up. Lightly brush chicken with a little sauce. Continue roasting with lid closed until chicken is springy when pressed, about 15 more minutes, and an instant-read thermometer inserted into thickest part of thigh reaches 160F (75C). Remove from grill. Let stand 10 minutes before serving.
Meanwhile, pour broth into a medium-size saucepan set over high heat. Crumble or finely chop mushrooms and stir in with ginger, salt and rice. Bring to a boil. Reduce heat to low. Simmer, covered, until rice is tender, 20 minutes. Add celery during last 5 minutes of cooking. Remove from heat. Let stand, covered, until vegetables are grilled. Taste and stir in sherry, if needed.
While rice is cooking, slice red onion into thick rounds. Core and seed pepper. Brush red onion, pepper and whole green onions with oil. Place on barbecue wherever they will fit. Grill until onions have softened and pepper is lightly charred, turning partway through, about 8 minutes. Remove vegetables and cut into bite-size pieces. Stir into cooked rice with basil. Use remaining sauce (not used for basting) for dipping.
Nutrition (per serving)
Calories 502, Protein 43.8g, Carbohydrates 53.1g, Fat 11.9g, Fibre 3.5g, Sodium 1160mg.
Dress up a roast chicken with exotic eastern flavours and serve it with a heady, mushroom-infused rice salad.
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