Mar­mite chicken

Olive - - COOK -

45 MIN­UTES + CHILL­ING + SALT­ING + MARINATING SERVES 4 | EASY

Just like soy sauce and bal­samic vine­gar, soy sauce and mar­mite is an umami-burst­ing com­bi­na­tion. This recipe was in­spired by a re­cent trip to Malaysia, where a sim­i­lar ny­onya dish is ubiq­ui­tous. I tweaked it though, in­creas­ing the Mar­mite kick and mak­ing it less sweet. This is one of my favourite recipes.

bone­less chicken thighs 500g, skin on gar­lic 1 clove, crushed soy sauce 1 tbsp sun­flower oil for deep-fry­ing

Ja­panese katakuriko (potato starch)

or corn­flour 4 tbsp (see in­gre­di­ents notes) spring onions thinly sliced on the di­ag­o­nal to make 2 tbsp

SWEET CU­CUM­BER AND WAKAME PICKLE

rice vine­gar 160ml

gran­u­lated sugar 120g

cu­cum­bers 2 large, thinly sliced

sea salt 2 tbsp

red chilli 1 large, thinly sliced

dried wakame sea­weed 2 tbsp (see in­gre­di­ents notes)

MAR­MITE AND SOY SAUCE

Mar­mite 2 tbsp dark soy sauce 2 tbsp mirin 8 tbsp (or use 4 tbsp runny honey mixed with 4 tbsp wa­ter) sake or shaox­ing rice wine 4 tbsp

• To make the sweet cu­cum­ber pickle, com­bine the vine­gar, sugar and 160ml wa­ter in a pan and bring to a boil over a high heat. Re­move from the heat and leave to cool for 1 hour. Put the cu­cum­ber slices in a colan­der over a bowl and rub the salt all over them un­til they are com­pletely cov­ered. Put a plate with a weight on top over the cu­cum­ber slices and leave for 1 hour, then squeeze as much wa­ter as pos­si­ble out of the cu­cum­ber slices, but do not rinse them. Add the cu­cum­ber and chilli slices to the cooled rice vine­gar mix and let them pickle for at least 2 hours.

• Cut the chicken into bite-sized pieces, put in a bowl, add the gar­lic and soy sauce, mix well and leave for at least 30 min­utes and up to 2 hours.

• 20 min­utes be­fore serv­ing the pick­les, soak the dried wakame sea­weed in a bowl of cold wa­ter for 2-3 min­utes, drain, squeeze out the wa­ter and roughly chop any large pieces of sea­weed. Add the wakame to the pickle mix­ture and mix well. The pickle is ready to be served and any left­overs can be stored in the fridge in an air­tight con­tainer for up to one month.

• Mean­while, in a sep­a­rate bowl, whisk to­gether all the in­gre­di­ents for the Mar­mite and soy sauce un­til the Mar­mite is dis­solved.

• Fill a pan no more than 1/3 full with sun­flower oil and heat to 170C or un­til a cube of bread browns in 40 sec­onds. Coat the chicken in potato starch or corn­flour, shake off any ex­cess flour and care­fully add the chicken to the pan in batches. Cook the chicken for 8-10 min­utes or un­til golden brown and cooked through, then drain on a plate lined with kitchen pa­per.

• Add the Mar­mite and soy sauce to a pan, heat it through to burn off the al­co­hol and un­til it is slightly thick­ened, then add the chicken pieces and mix well to coat them in the sauce. Serve im­me­di­ately topped with the spring onions and the cu­cum­ber pickle on the side.

PER SERV­ING 402 KCALS | FAT 16G SATURATES 4G | CARBS 27.4G | SUG­ARS 18G FI­BRE 1.6G | PRO­TEIN 32.1G | SALT 3.9G

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