In my continuing idea of fusing the flavors of my American and Japanese heritages, I present this dish. It leans on a traditional combination of Japanese and Chinese flavors and techniques with my preference for putting everything in the kettle for cooking. So, I present in full title, Applewood Smoked Chicken with a Ginger, Garlic and Scallion sauce with brown basmati rice and garlic dry fried beans.
I started with a organic, cage free chicken breast (this matters as it is larger than a normal pen-raised factory chicken) which was split and rubbed with an Chinese inspired rub. This was wrapped tightly and placed to rest and come to room temperature. A fire was started and allowed to come to 350F with two small chunks of apple wood, total size about the size of a man's fist. Here is the chicken on the grate.
3 medium scallions, cut into 1/8" thick slices, white and light green parts only
4 medium to large cloves garlic, finely minced
2" long piece of ginger root, scraped and sliced about twice thickness of quarter
1 cup oil, I use canola or canola and peanut oil
1/2 teaspoon hot sauce or 1 finely sliced red chile de arbol or green serrano
1. Prepare all vegetables, keep separate.
2. In small sauce pan heat oil until hot, reduce heat to medium-low. Do not burn oil.
3. Add ginger slices and cook until soft. Remove and reserve.
4. Add green onions and garlic and cook in oil, should bubble vigorously at first.
5. If using peppers, add pepper slices and then press ginger in a garlic press into oil.
6. Add hot sauce at this point.
7. Remove from heat and spoon over chicken, the oil should he about half oil and half vegetables.