Friday, September 21, 2012

Asian-Style Glazed Chicken Thighs






Spending a few minutes preparing a handful of simple ingredients for an easy and delicious Asian-inspired marinade gives this dish an enormous amount of flavour, plus a built-in sauce after the chicken is cooked. Just combine mirin, sake, soy sauce, fresh grated ginger, garlic, a little brown sugar and one red hot chilli in a large resealable plastic bag, add the chicken, and then let it marinate in the fridge overnight. When you’re ready to cook it, pour the whole dish into a baking dish, place it in a preheated oven, and in 40 minutes you’ll have crispy, saucy, flavourful chicken with a thick tangy sauce that's gorgeous served with fragrant Jasmin rice or a cold Japanese Soba Noodle Salad.



Asian-Style Glazed Chicken Thighs
Serves 6-8

1 tbsp mirin
4 tbsp sake
2 tbsp brown sugar
4 tbsp soy sauce
1 inch fresh ginger, grated
3 cloves garlic, thinly sliced
1 red chilli, thinly sliced
2-3 lbs chicken thighs, bone-in with skin

Garnish:
1 red chilli, finely diced
4 green onions, thinly sliced
1 tbsp sesame seeds

Mix all of ingredients together in a large bowl with the chicken thighs, and toss well to combine to coat all of the meat. Pour everything in a large resealable plastic bag and chill for at least 2 hours or even overnight. 

Preheat the oven to 400°F. Place the marinated chicken thighs on a large baking dish or tray and roast  for 35-45 minutes, basting and turning them once with tongs. To serve, place the chicken thighs on a large serving platter and garnish with sliced green onion, chilli and sesame seeds.





Cold Soba Noodle Salad
Serves 6

6 bundles (10oz) of Japanese buckwheat noodles
2 1/4 tsp sesame oil
6 tbsp rice wine vinegar
6 tbsp soy sauce
3 limes, zest and juice
1 orange, juiced
3 tbsp brown sugar
3 garlic cloves, minced
3 tsp sriracha chili paste or similar, to taste
3/4 cup scallions, chopped
3 tsp sesame seeds

Bring a pot of water to a boil and cook soba noodles for 5-7 minutes, until tender but not mushy. Drain and rinse with cold water until cool. Add all of the ingredients together in a medium size bowl and stir to combine. Add the cold noodles, cover and refrigerate one hour. The flavours will meld and the noodles will absorb the flavourful liquid. Serve with an extra scattering of chopped scallions and sesame seeds.