Barbecued Chicken Wings
2 tablespoons sesame oil
5 tablespoons sake
12 medium chicken wings, middle segments only, cleaned and patted dry
12 bamboo skewers, soaked in water for several minutes
11/2 teaspoons salt
1 teaspoon freshly ground black pepper
Lemon wedges, to serve (optional)
Serves 6
Preparation time: 6 mins
+ 30 mins marinating
Cooking time: 10–12 mins
1 In a medium bowl, combine the sesame oil, sake and chicken wings, tossing well to coat. Set aside to marinade for 30 minutes, or refrigerate overnight.
2 When ready to cook, turn on the oven griller.
3 Combine the salt and pepper and rub into the drained chicken wings. Thread each skewer with a wing so that the meat is thin and flat and can be placed side-by-side on a lightly greased grilling tray.
4 Place under the pre-heated oven broiler or over a barbecue grill and cook for 5–6 minutes on medium heat, then turn over and grill for another 5–6 minutes or until cooked and lightly browned.
5 Remove the chicken wings from the skewers and serve warm with lemon wedges, if desired.
The remaining wing segments may be used to prepare appetizer portions of Grilled Miso Chicken Breasts on the facing page.
Barbecued Chicken Breasts with Miso
11/2 tablespoons miso paste
2 tablespoons sake
1 tablespoon mirin
2 teaspoons soy sauce
4 chicken breasts (about
1 lb/500 g), skin intact
Shredded green basil leaves, to garnish
1 lemon, cut into wedges to serve (optional)
Serves 4–6
Preparation time: 5 mins
+ 1 hour marinating
Cooking time: 8–10 mins
1 Combine the miso, sake, mirin and soy sauce in a medium bowl. Add the chicken, toss to coat well and set aside to marinate for 1 hour, or refrigerate overnight.
2 Pre-heat the oven broiler. Transfer the chicken pieces onto a lightly greased tray, skin side up. Place under the oven broiler and cook for 10–12 minutes on high heat or until cooked through and lightly browned, turning once during cooking (there is no need to turn the chicken if using a toaster oven with an element below).
3 To serve, cut the chicken into finger-width slices and transfer to a serving plate. Garnish with the sliced basil leaves and lemon wedges on the side, if desired.
Chicken in Sweet Soy
4 boneless chicken thighs, with skin
(about 11/4 lbs/550 g )
2 teaspoons + 1/2 cup (125 ml) sake or sherry
2 teaspoons + 3 tablespoons soy sauce
3 tablespoons mirin
2 teaspoons oil
1 teaspoon grated lemon rind, to garnish (optional)
1 stalk leek, thinly sliced at an angle (optional)
1 Place the chicken thighs, 2 teaspoons of sake and 2 teaspoons of soy sauce in a medium bowl and marinate for 30 minutes or overnight. Drain and pat dry on paper towels.
2 Combine the mirin, 3 tablespoons of soy sauce and 1/2 cup (125 ml) of sake in a small bowl and set aside. Heat the oil in a saucepan over medium heat. Fry the chicken thighs for 2–3 minutes on each side or until golden brown. Add the reserved mirin mixture, reduce the heat to low and cook for 7–8 minutes or until the chicken is cooked through and glazed and the sauce thickens.
3 Remove from the heat, and serve warm or cold topped with the grated lemon rind and sliced leek, if desired.
Serves 4
Preparation time: 5 mins + 30 mins marinating
Cooking time: 15 mins
Garlic Ginger Chicken
Tender chunks of marinated chicken are swiftly stir-fried with sweet chili sauce and other seasonings to create this popular homestyle dish, which may be prepared and cooked in less than twenty minutes. Along with rice and stir-fried vegetables, this dish may serve as the main course for a simple, but delicious meal. Adjusting the amount of chili paste easily regulates the “temperature” of the dish.
4 skinless chicken breasts (about 1 lb/500 g), cut into chunks
4–6 red finger-length chilies
3 tablespoons oil
1–2 tablespoons bottled sweet chili paste (see note)
2–3 green onions (scallions), thinly sliced
Marinade
2 tablespoons rice wine
1 tablespoon soy sauce
11/2 tablespoons sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
Sauce
2 tablespoons rice wine
1 tablespoon water
1 teaspoon soy sauce
1 teaspoon salt
1 teaspoon sesame oil
Serves 4
Preparation time: 10 mins
Cooking time: 7 mins
1 Combine all the Marinade ingredients, mixing well. Place the chicken chunks in a bowl, then pour the Marinade over the chicken, coating the pieces well. Set aside to marinate for 20 to 30 minutes.
2 While the chicken is marinating, combine the Sauce ingredients in a small bowl and set aside.
3 Cut the chilies lengthwise and scrape away the seeds and white membranes.
4 Heat the oil in a wok over high heat and add the chilies. When chilies are scorched and smoking, add the marinated chicken and quickly stir-fry for 2 minutes. Add the chili paste and cook for another 1 minute.
5 Reduce the heat to low and stir in the Sauce. Cover wok with a lid and simmer for 2 to 3 minutes. Remove from the heat, stir in the green onions and transfer to a serving dish.
Bottled sweet chili paste is a blend of ground, fresh or dried chilies. Not to be confused with chili sauce, it is thicker and spicier, and is sometimes fermented to further enhance its flavor. It is sold mainly in jars and is widely available in food stores.
To add some color and flavor to this dish, you may add 1/2 cup fresh or frozen green peas, diced carrots and diced red or green bell peppers. These should be added right after the chili paste, but before the sauce. For extra zest, garnish the dish with a generous sprinkling of minced fresh coriander leaves (cilantro).