JA­PA­NESE TWICE-COOKED CHICKEN with TOGARASHI SALT

donna hay - - We Love . Staff Shortcuts -

length­55­greenon­ions(scal­lions),cutin­to15cm­lengths 10cm ginger, thinly sliced

1 bulb gar­lic, halved

½ cup (125ml) mirin (Ja­pa­nese rice wine) 1 ta­ble­spoon sesame oil

1 cup (250ml) soy sauce

¼ cup (25g) shichimi togarashi+

2.5 litres wa­ter

1.6kg whole chicken

1 cup (200g) rice flour, for dust­ing

2 ta­ble­spoons sea salt flakes veg­etable oil, for shal­low-fry­ing Ja­pa­nese-style may­on­naise, to serve lime wedges, to serve

Place the onion, ginger, gar­lic, mirin, sesame oil, soy sauce, 1 ta­ble­spoon of the shichimi togarashi, wa­ter and chicken breast-side down, in a large saucepan over high heat and bring to the boil. Re­duce the heat to low, cover with a lid and cook for 30 min­utes.

Set aside to cool in the brais­ing liq­uid for 20 min­utes. Care­fully re­move the chicken++, cut into 8 pieces and dust each piece in the rice flour. Place the re­main­ing shichimi togarashi and salt in a bowl and mix to com­bine.

Heat 5cm oil in a large saucepan over medium heat un­til the tem­per­a­ture reaches 180°C (350°F) on a deep-fry­ing ther­mome­ter. Add the chicken, in batches, and cook for 3–4 min­utes or un­til golden. Drain on pa­per towel and toss in half the togarashi salt. Serve the chicken with the re­main­ing togarashi salt, may­on­naise and lime. SERVES 4.

+ Shichimi togarashi is a Ja­pa­nese spice mix. It is avail­able from Asian gro­cery stores and selected su­per­mar­kets.

++ You can use the re­main­ing brais­ing liq­uid as a stock for Asian-style soups or dishes. Just strain and freeze.

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