The marinade infuses the chicken overnight with a deep and umami saltiness, but not overly so. Intense yet it works subtly, bringing its caramelly saltiness to the meat. The final result was a definitely Asian-tasting chicken that can be found in restaurants.
Ingredients:
1 Tbsp oil
2 tsp toasted sesame oil
4 tsp sweet white miso
1 Tbsp soy sauce
2 tsp fish sauce
1 Tbsp finely grated fresh ginger
1 fat clove of garlic, grated
1 whole butterflied chicken
2 tsp sesame seeds
Method:
Mix the oil, sesame oil, miso, soy sauce, fish sauce, ginger and garlic in a small bowl.
Put the butterflied chicken into a large ziplock bag, pour in the contents of the bowl and then carefully seal the bag. Turn the bag over a couple of times, squidging it as you do so, to make sure the chicken is covered with the marinade. Place the bag in a dish and sit it in the fridge to marinate overnight.
An hour or so before you want to roast the chicken, take the bag out of the fridge and tip it out, marinade and all, into a shallow roasting tin, sitting the chicken breast-side up. Leave to come to room temperature. Add a cup and a half of water to the bottom of the roasting dish with any remaining marinade and place the chicken skin side up, sprinkling with extra sesame seeds. Roast in a preheated 400F oven for 1 hour and 30 minutes, tenting the chicken with foil in the last 20 minutes to prevent over browning.
صحة و عافية
No comments:
Post a Comment