Recipe: Clay Chicken/Portuguese Charcoal Grilled Vinegar Wings/Chicken Adobo

Clay Chicken

1 chicken (3 lbs. approx.)
3 shallots
fresh ginger (approx. 2" piece)
1 tsp. sugar
5 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. water
1/4 tsp. five spice powder
olive or vegetable oil
Clay:
2 lbs. cooking salt
4 cups plain flour
1 1/2 cups water (more or less)

Place flour and salt in a bowl, mix well, gradually add water, mixing to a firm
dough. Use your hands to mix. More water may be needed. Don't make dough too
soft - it will be too hard to handle.
Place two very large sheets of aluminium foil on a flat surface. Brush top
sheet well with oil. Place chicken on the foil.
In a bowl, place roughly chopped shallots, sugar, peeled and sliced ginger, 3
tbsp. soy sauce, sherry, water and five spice powder. Mix well. Rub the chicken
with extra soy sauce and oil. Pull skin at neck end down under the chicken and
tuck the wing tips under as well to hold the neck skin in place. Pour soy sauce
mixture into the cavity and close with a small skewer (be careful not to rip
the foil). Wrap the foil around the chicken.
Roll out the clay to about 1/2 inch thickness so it will completely cover the
chicken. Fold clay over the bird and press edges together carefully. Place
chicken into lightly oiled baking dish, wet your fingers and smooth out all
joints, making sure there are no holes in the dough (the steam will escape
otherwise).
Bake at 475 F. for 1 hour. Reduce heat to 350 F. and bake for a further 3
hours. Remove from the oven and break open the dough and remove. Place foil
wrapped chicken onto a serving dish. Carefully remove foil and serve.

-------------------------------------------------
Portuguese Charcoal Grilled Vinegar Wings

A secret recipe from a Portuguese restaurateur. You may find it difficult to
believe that vinegar is sufficient to flavor a batch of wings, but it is.
Resist adding barbecue sauce or any other condiment. Best done on an outdoor
BBQ. They may be prepared in a 400 degree oven. Serve these with oil roasted
potatoes and fresh French bread.

3 pounds chicken wings - split in half, tips removed
regular white vinegar to cover
1 tablespoon coarse sea salt
Place wings in a large, non-metallic bowl. Pour in enough vinegar to submerge
wings (about 1 quart) and stir in the salt to dissolve well. Marinate overnight
(wings will look bleached).
Prepare grill or roasting pan (preheat oven to 400 F.).
Grill flat side down first (charring is OK) for about 8 minutes. Turn and
continue grilling 3-5 minutes. Test for doneness.
For roasting pan, bake 25-35 minutes. Broil as far away from the element as
possible, for an additional 3 minutes to crisp top of wings.
--------------------------------------------------------------------
Chicken Adobo

Adobo is the Philippines national dish and a favorite with many people here in
the Islands. Adobo is not only a dish, but is also a subtle of cooking. What
most people think of when they hear the word "adobo" is a stew with the basic
elements of chicken and pork in a sauce of white vinegar, soy sauce, garlic,
and peppercorns. The variations are endless and whether served dry or moist,
whole or shredded, the subtle sourness that makes the dish unique is always
present.
Almost anything can be cooked adobo style: beef, fish, shellfish, and
vegetables, in addition to pork or chicken, are excellent.

Ingredients
3 pounds chicken thighs, cut into serving pieces
1/2 cup white vinegar
1/2 cup soy sauce
1/4 cup peppercorns, crushed
1 teaspoon Brown sugar
5 garlic cloves, crushed
3 bay leaves
Salt to taste
Combine all ingredients in a pan, cover and allow to marinate one to three
hours. Bring to a boil, then lower heat and simmer for 30 minutes. Uncover the
pan and allow to simmer for an additional 15 minutes or until most of the
liquid has evaporated and the chicken is lightly brown. Serve with white rice.
Serves 4 to 6