miso-glazed roast chicken
¼ cup (80g) white miso paste ¼ cup (60ml) mirin (Japanese rice wine) 1 teaspoon sesame oil 1 x quantity uncooked quick butterflied roast chicken
(see basic recipe, page 130)+ 2 tablespoons peanut oil 1 tablespoon sesame seeds, toasted 2 green onions (scallions), thinly sliced Preheat oven to 220°C (425°F). Place the miso, mirin and sesame oil in a small bowl and mix until smooth. Brush the glaze evenly over the chicken and drizzle with the peanut oil. Roast, basting with the pan juices occasionally, for 35–40 minutes or until golden and cooked through++. Sprinkle with the sesame seeds and onion to serve. SERVES 4–6
+ This recipe begins with uncooked butterf lied chicken – simply prepare the basic recipe until the end of step 6. ++ Cover loosely with foil if turning too dark.