Recipe

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• 2 frying chickens , cut into pieces
• 3 tbsp chinese rice wine (or dry sherry)
• 3 tbsp hoisin sauce
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp red wine vinegar
• 1 tbsp sesame oil
• 1 tbsp asian chili sauce
• 2 tbsp sugar
• 1 tbsp garlic, finely minced
• 1 tbsp ginger, very finely minced
• 2 green onions, minced
• 1/4 cup fresh cilantro stem, chopped

• 1 Rinse the chicken pieces, pat dry, and place in a bowl.
• 2 Combine the marinade ingredients and mix well.
• 3 Add the marinade to the chicken and coat the pieces evenly.
• 4 Cover and refrigerate for at least 30 minutes or up to 8 hours.
• 5 To grill: Heat grill to medium temperature and brush the cooking rack with oil, then lay the chicken skin-side up in the center of the rack.
• 6 Cover the grill and regulate the heat so that it remains at a medium temperature.
• 7 Grill the chicken for about 12 minutes on each side.
• 8 The chicken is done when the breasts register 160° and the thighs register 170° on a meat thermometer.
• 9 As the chicken cooks, brush on the remaining marinade.
• 10 To roast: Preheat the oven to 425°.
• 11 Roast the chicken until the juices run clear when the meat is prodded deeply with fork, about 30 minutes.
• 12 During roasting, brush with the marinades.