Ginger Scallion Chicken (ahem, on a can)

What?!While doing research for a cook book, I discovered an editorial review for the book Momofuku, written on Amazon.  The review included a recipe by David Chang himself, for some crazy-good ginger scallion sauce for noodles.  I just had to make it.  I printed, I planned, I drooled on my keyboard.  

While reviewing the ingredients, the ratio of scallions to the remaining recipe sure seemed overwhelming, but I went with it. 

I have to say, while my visual palette thought the recipe called for too many scallions, damn it smelled good!  If it rocked on noodles, it would be killer on chicken.  I tried it between the meat and skin of a 5 pound roaster chicken, then rubbed the rest all over the little guy, stood him on top of a half-filled can of Miller Light and cooked him up.  For those of you who can’t seem to locate the (not so important) vertical roaster in your kitchen, this is perfect.  Better yet, experiment with different kinds of beer, to see if you get different effects.  This is a quick and easy way to roast a super-juicy and tender chicken. 

The skin was crisp and light, and the flavor was that of ginger, sesame and heavy on the scallions.  The sherry vinegar was completely lost on me, though I get that the recipe means for the vinegar to compliment the scallions and ginger, not for the vinegar to ‘pop!’ on the tongue.  I just happen to love that vibrant flavor, so this recipe has been adapted to include that added splash of sherry vinegar.     

We enjoyed the flavors so much, we made it again and tossed it together with shrimp and lo-mein.  Delicious!!

Ginger Scallion Chicken                                                                                                    sauce adapted from recipe by David Chang, chef, author and owner of Momofuku

  • 1 1/2  cups thinly sliced scallionsginger
  • 1/2 cup fresh ginger, minced
  • 1/4 cup sesame oil
  • 1 1/2 teaspoons light soy sauce
  • 1 3/4 teaspoons sherry vinegar
  • 3/4 teaspoon kosher salt, adjust to taste
  • 5 pound whole chicken
  • one can of beer, 1/2 filled (yours may be half-empty, up to you)
  • non-stick spray

How to Make It!

In a small bowl, mix together the scallions, ginger, sesame oil, soy sauce, sherry vinegar and salt.  Cover and let sit for at least 30 minutes, for the flavors to combine.  While the mixture is set aside, rinse the inside and outside of the chicken and pat dry.  Rub the scallion and ginger mixture between the skin and meat of the chicken breasts and the thighs.  Once done, rub the entire chicken with the mixture.  Fold the wings back and tuck them under, as if the chicken is putting its hands on its hips. 

Pre-heat the oven to 350 degrees.  Spray the beer can lightly with non-stick spray and gently slide the chicken, breast-side up, onto the beer can.  Place the chicken and can, as one piece, into a roasting pan.  Cook for about 30-32 minutes per half pound of chicken.  Once removed from the oven, allow the chicken to rest for about 5-10 minutes before serving.    Serves 4-6

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About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
This entry was posted in chicken, food, herbs & spices, high protein, Home, how-to, marinades, reviews, sauces, vinegar and tagged , , , , , , , , , . Bookmark the permalink.

One Response to Ginger Scallion Chicken (ahem, on a can)

  1. gugelhupf says:

    When I made this sauce I cranked up the sesame oil and mixed in some hoisin sauce too, which also goes really well with chicken (I think I used pork? It was a while ago.).

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