Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. | 3. Remove and discard the fat just inside the body and neck cavities. | 4. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towls. | 5. Place the garlic and ginger in the main cavity of the chicken. | 6. Place the chicken in the bowl with the marinade or place the chicken and marinade in a large resealable plastic bag. | 7. Let marinate in the refrigerator for 12-24 hours, turning the bird several times so it marinates evenly. | 8. Pop the tab off the beer can. | 9. Pour half of the beer over the soaking wood chips or chunks, if using or reserve for another use. | 10. Make 2 additional holes in the top of the beer can and set aside. Remove the chicken from the marinade and discard marinade. | 11. 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. | 12. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. | 13. The rear leg of the tripod is the beer can. | 14. Tuck the tips of the wings behind the chickens back. | 15. Set up the grill for indirect grilling and preheat to medium. | 16. If using a charcoal grill, place a large drip pan in the center. | 17. 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. | 18. 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. | 19. 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. | 20. If using a charcoal grill, you need to add 12 fresh coals per side after 1 hour. | 21. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil. | 22. 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. | 23. Let the chicken rest for 5 minutes, then carefully lift it off the support. | 24. Take care not to spill the hot beer or othewise burn yourself. | 25. Halve, quarter, or carve the chicken and serve with Spicy Peanut Sauce (you can buy it at the store or make from scratch). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	1/4	cup		33.7875	3.1429	5.1892	0.3634
rice wine	3	tablespoons		-	-	-	-
asian dark sesame oil	1	tablespoon		-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
chinese five spice powder	1/4	teaspoon		-	-	-	-
cinnamon	1/4	teaspoon	ground	-	-	-	-
chicken	1			-	-	-	-
garlic clove	1		smashed	-	-	-	-
ginger	1	slice	peeled crushed	1.76	0.3909	0.04	0.0165
beer	1	can		-	-	-	-
spicy peanut sauce				-	-	-	-
wood chip	2	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.