Chinese Chicken on the Q with Green Curry Rice

Naomi has been complaining that she does not like the spices on my roast chicken (everyone else does).  I thought I would try something different.  I seasoned the chicken with a mix of Asian ingredients.  As the days are getting longer it is easier to barbecue (I can see what I am cooking).

Roasting a whole chicken on the barbecue is a very easy dinner.  You put it in a parchment lined foil pan, leave it for 1 1/2 hours and done.  You throw the parchment and the foil pan in the garbage - no clean up!

 I love Thai green curry to I thought I put it int the rice.  I am in an adventurous mood today.

Tip of the day

• My white meat eaters do not like chicken on the bone.  I carve a chicken the same way I carve a turkey. Remove the wings, the legs and then the thighs slice the breast meat off the bone.  
• To dispose of the pan the chicken was cooked in put it into the fridge to solidify the fat on the parchment.  It is easy to then remove the parchment and put it into your "green bin" for recycling.
• The foil pan can go into the "blue box" recycling

Chinese Roast Chicken


Instructions
1 3-4 pound "fryer" washed and patted dry.
1/4 cup hoisin sauce
1 clove garlic chopped
1 tablespoon Mirin (rice wine)
1 tablespoon dark soy sauce
1 teaspoon sesame oil (if you like a little heat use hot sesame oil)

Directions
In a small bowl mix hoisin, garlic, mirin, soy sauce and sesame oil.
Place parchment in a foil pan that is large enough to hold your chicken.
Place chicken in pan and rub down with sauce.  Put your hand under the skin on the breast and rub the sauce into the breast meat.
Heat barbecue to 350.  If you have a three burner barbecue turn the center burner off and turn the other two burners to half heat. Place chicken in the center of the barbecue.   If you have a two burner barbecue turn one burner off and turn the other onto medium heat.  Place chicken on the side where the burner has been turned off.
Close the lid and leave for 1 1/2 hours.
Remove chicken from barbecue, tent with foil and let rest for 10 minutes then carve.

Green Curry Rice


Ingredients
1 onion chopped
1 clove garlic chopped
1 tablespoon vegetable oil
1 pepper chopped (any colour)
1 tablespoons Thai Green Curry Paste
1 cup Jasmine Rice
1 1/4 cups  water
1 cup coconut milk
1/2 cup chopped cilantro

Instructions
Heat sauce pan on high.  Add oil and reduce to medium heat.  Add onion and cook about 2 minutes.  Add peppers and garlic.  Cook another two minutes.  Add curry paste and mix into vegetables.  Add rice and mix to blend.  Add water and coconut milk.  Bring to a boil and reduce heat to low.  Cover and let sit for 20 minutes.  Add chopped cilantro and stir just before serving.