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Whole Grilled Chicken with Asian Spice Rub and Gingery Coleslaw

by in Jul 2010

Ingredients:

  • 1 tablespoon Szechuan peppercorns
  • 10 star anise pods
  • 1 teaspoon cloves
  • 1-1/2 tablespoons fennel
  • 2-inch cinnamon stick, grated
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1 3- to 4-pound butterflied free-range chicken
  • Kosher or sea salt
  • Gingery Cole Slaw (see below)

Instructions:

In a medium-size nonstick or cast-iron saut

Gingery Cole Slaw

Ingredients:

  • 1 small head Napa cabbage, thinly sliced
  • 1 red bell pepper, finely julienned
  • 3 carrots, finely julienned (or grated)
  • 1-inch ginger root, minced or finely grated
  • 1 garlic clove, finely minced
  • 1 small jalapeno pepper, minced (optional)
  • 4 scallions, thinly sliced
  • 1/4 cup finely chopped cilantro
  • 1/4 cup (approximately) soy sauce
  • 3/4 cup (approximately) rice-wine vinegar
  • 1 cup roasted peanuts

Instructions:

In a large bowl, combine all ingredients except peanuts. Toss well to coat. Cover and refrigerate 4 hours or overnight. Taste for seasoning; add more soy and vinegar if necessary. Stir in peanuts just before serving.
Updated Thursday, July 1st, 2010
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