Great with bowls of rice, Cucumber pickle (see page 183 of Dominique’s Kitchen) and Garlicky green beans (see page 168 of Dominique’s Kitchen), sprinkled with a few spoonfuls of Peanut serundeng (see page 163 of Dominique’s Kitchen). Combine the tray juices with the leftover sauce and drizzle over liberally. Once ready, sprinkle the chicken with thinly sliced spring onion. If you like a crispier skin, heat the grill to high and place the tray under it for a minute or two, or until the skin is done to your liking. For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Add chicken to large bowl and turn with fingers to coat thoroughly. In a small bowl, take 1 tsp of potato starch, add 3 tsp of water, and stir. Add baking soda and corn starch to the large bowl and whisk to combine. Sprinkle each chicken thigh with sea salt flakes and a touch of black pepper, then place in the oven for 40–50 minutes, or until cooked through. Set aside half of marinade in a small bowl. If you have time, leave to marinate for at least 20 minutes – if not, proceed to the next step. Reserve the remaining sauce for drizzling over the finished dish. Score each chicken thigh twice, then place on top, skin side up. Pour half the sauce into a roasting tray, then add the spring onions. In a jug, combine the tamarind, honey, fish sauce, soy sauce, sesame oil, garlic and salt. Dish out, garnish with the white sesame, and serve immediately with steamed rice.Preheat the oven to 200☌/180☌ fan/gas mark 6. Stir continuously until all the ingredients are well coated with the sauce.
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