An Asian-style chicken dish for tonight
I have made this three times in two days to make sure I’ve written it right, and for a change I am happy to eat the same thing over and over. It’s delicious and fits right into my reduced carbohydrate regime, but I would eat it anyway. If I could get it, I’d have braised baby bok choy with it, but in real life what I had was spinach. So I ate spinach. Spinach happens.
You should try this, because it is easy, good and made of things almost everyone can find where they live. I’m not sure I would want to make thirty of them at a time, but the recipe for two can be expanded to as many as you feel like. Buon appettito.
Asian-style Chicken Thighs
- 2 chicken thighs, skin on
- 1 inch fresh ginger sliced extremely thin, then julienned
- 4-5 inches of spring onion, sliced very thinly
- a spare pinch Chinese 5 spice powder
- pinch salt
- splash rice wine vinegar
- splash Marsala or Sherry
- splash soy sauce
- splash hot sauce of your choosing
- splash toasted sesame oil
- 1-2 tablespoons vegetable oil for frying the thighs
- Preheat the oven to 225C or 450F.
- Partially bone each thigh as shown in the photos.
- Season with the Chinese 5 Spice powder and the salt.
- Wrap the thigh around the filling and fasten the skin together with a toothpick.
- Lightly salt the outside of the thighs, but be careful because there will be a sauce with soy sauce in it, so don't overdo.
- Heat vegetable oil in a frying pan that can go into the oven.
- Saute first the skin side of the thigh, and then the underside, where the toothpick is, until both sides are golden. When you are doing the second side you'll have a chance to put some pressure on the joint still attached so that it will lie flatter.
- As soon as both sides are browned, slide the pan into the hot oven and cook for 18 minutes.
- Make the dipping sauce by combining all the "splashes" and agitating the bowl to mix. If you have some fresh chillies, thin slices of them would be a great garnish.
- When the cooked chicken comes out of the oven, let rest for 5-10 minutes. Pour a little sauce into a soup plate and perch a thigh on that. I would like steamed or braised baby bok choy with this, and I'd probably have pot stickers as an appetizer before.
- Try this, you may like it as much as I do and it is super easy to make.