miso-glazed roast chicken

donna hay - - BOOK EXTRACT -

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.

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