SPICY MISO BABY CHICKEN

SPICY MISO BABY CHICKEN

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Ingredients

Adjust Servings:
1 cucumber
1/4 cup dark Japanese soy sauce
1/3 cup Mirin
1/4 Lemon Juice
1/4 orange juice
4 tablespoons kimchi sauce
2 tablepoons Sugar
1 tablespoon Sesame Oil
1 whole baby chicken
160 grams sweet miso
3 tablespoons white sugar
2 tablespoons Sake
2 tablespoons Mirin
2 tablespoons yamasa soy
2 tablespoons Olive Oil
Cuisine:
  • Serves 1
  • Medium

Ingredients

Directions

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  1. Peel the Cucumber and cut lengthways in half. Take out all seeds with a spoon. Slice into 1 cm thick slices to make nice half-moon shapes.
  2. Mix the dark soy sauce, Japanese rice vinegar, mirin, lemon juice, orange juice, kimchi sauce, sugar and sesame oil together and add your cucumber slices to the solution.
  3. Let marinate for at least 6 hours.
  4. Mix all other ingredients except the baby chicken together to form a paste.
  5. Smother the paste all over the baby chicken so that it is nicely covered and place in bowl or tray in the refrigerator.
  6. Leave it to marinate for at least 24 hours for maximum flavour.
  7. To cook, place under the grill in your oven preheated to 180 degrees c.
  8. Colour both sides until beautifully golden, approx. 5 minutes on either side.
  9. When finished, cut to make sure cooked well, if there are any signs of pink you will need to cook it for a few extra minutes.
  10. While the chicken is hot, cut into 6 pieces and arrange on a plate.
  11. Take some of the fresh cucumber pickles and arrange next to the chicken. You can also add a slice of lime as shown in the picture, a squeeze of the lime on the chicken will lift it into bliss.

Hints:

  • *Ask your butcher to spatchcock the baby chicken for you, this will save you having to remove the bones yourself.
  • *And be sure you will be able to find all of these ingredients at your local Japanese outlet.
  • *For extra flavour, try making this on your charcoal BBQ, takes a little more care not to burn it but the results will be surely fantastic.

 

Jeff Tyler

Prior to joining Novikov Jeff Tyler was at the Mandarin Oriental Marrakech where he worked as Chef de Cuisine. He was responsible for the creation and execution of Morocco’s premiere contemporary Japanese restaurant. Prior to this, he assisted on the operational side of the Mandarin Oriental Barcelona, working alongside the 5-times Michelin award winning chef Carmen Ruscalleda.

In 2004, having trained and cut his teeth in his native New Zealand, Tyler decided to make the move to Japan. There he became a protégé of Mr Toshkatsu Chiku-san, President of Chiku Ya Restaurant Group in Hamamatsu, working as the only westerner in a solely Japanese team and environment. During this time he enjoyed hands-on experience in a sashimi factory and trained in tempura, sushi and other traditional dishes.

Tyler then left Japan to hone his skills in such leading establishments as the deluxe Mangapapa Petit Hotel in New Zealand and Roka in London.

In early 2011, Jeff was invited back to Japan, spending a month at the Shizouka tuna markets, mastering the art of whole tuna cutting.

 

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