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.

the first cut

1-IMG_0430 Find the bone and make a cut along it end to end. Using a sharp knife cut the bone away from the flesh, starting at the joint you can see easily. Scrape all the meat away from the bone, leaving the more hidden joint attached.

Asian-style Chicken Thighs

Ingredients

  • 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

Cooking Directions

  1. Preheat the oven to 225C or 450F.
  2. Partially bone each thigh as shown in the photos.
  3. Season with the Chinese 5 Spice powder and the salt.
  4. Wrap the thigh around the filling and fasten the skin together with a toothpick.
  5. 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.
  6. Heat vegetable oil in a frying pan that can go into the oven.
  7. 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.
  8. As soon as both sides are browned, slide the pan into the hot oven and cook for 18 minutes.
  9. 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.
  10. 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.
  11. Try this, you may like it as much as I do and it is super easy to make.

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Cut the spring onions or scallions as finely as you can.

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Sprinkle the inside with just a small amount of Chinese 5 Spice powder, remembering it can be powerful stuff. Salt lightly. Put half the onion and half the ginger on the open thigh.

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Fold the sides over the stuffing and pin the skin closed with a toothpick.

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And they look like this on the skin side. Lightly salt the outside.

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Fry them in the vegetable oil in a frying pan that can go in the oven. Cook until golden, then slide them into the preheated oven.

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Make the sauce as it says in the recipe, put a little in a shallow soup plate, then add the chicken.

Comments (4)

sherrie and FrancoFebruary 21st, 2014 at 20:15

yumm!! I will make this for sure!! is the sauce taste like a teriyaki taste.. ?? I am dying for a good chicken teriyaki.. I sure miss it!!

JudithFebruary 21st, 2014 at 21:06

Will you let me know how you liked it? I am still looking for a name for it, so maybe you’ll have an idea after eating it.

AdriFebruary 22nd, 2014 at 14:18

This sounds great, and I loved seeing the step by step shots. I’ll have to try this. Thanks, Judith!

egFebruary 24th, 2014 at 14:25

This looks very tasty. I’ll have to try it soon.

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