On a chilly night nothing warms you up like blisteringly red-hot Chinese-style chicken, served with a cooling line-up of herby salad, remarks Nigel Slater
There was a bit of a commotion of aniseed, soy and ginger-scented fix in the kitchen last week, as there often is when I have had one of my irregular trip-ups to Chinatown. These are the expeditions where I return home with armfuls of bottles and containers, principally red.
I exactly requirement, almost craved, the smell of oyster sauce to warm up a kitchen grew ice-cold by a dodgy thermostat. Leafy dark-greens, bok choy and mustard dark-greens are regularly steamed and threshed with dense, glossy oyster sauce at home, but meat and fish rather less so.
I threshed fatten, free-range chicken thighs with crushed garlic, honey, chilli and oyster sauce and roasted them on a freezing nighttime when only something blisteringly, eye-wateringly hot would hit the spot. It wasnt something that could luxuriate under the label of authenticity it was just what I needed at that moment. The chicken developed shiny, thinly crisp and very hot. It sizzled as we ingest, inducing our cheeks tingle. We threw the fuel out with a sour citrus salad.
There was a big pudding, very, the sort of broiled butterscotch sponge liaison, with ointment, butter and sugar, that only ever comes out in the extremely depths of winter. Disaster cooking for the cold and hungry.
Oyster sauce chicken with citrus slew salad
Check the chicken regularly, encompassing it with foil if it is browning too much.
chicken thighs 6
For the marinade:
garlic 3 large cloves
onion 1, medium sized
oyster sauce 100 ml
ignited soy sauce 4 tbsp
honey 3 tbsp
chilli sauce 3 tbsp
For the salad:
fish sauce 2 tsp
caster sugar 1 tbsp
lime juice 2 tbsp
mint leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 handfuls, cooked and salted
To do the marinade peel the garlic then vanquishes the cloves to a adhesive expending a pestle and mortar and a pinch of salt. Throw the paste into a large desegregating container. Peel the onion, cut it in half and chopper it very finely. Mix with the garlic.
Put the oyster and soy sauces, the sugar and the chilli sauce into the mixing container and budge thoroughly. Push the chicken pieces into the marinade, switch them over and leave in a cool home for an hour or two.
Set the oven at 180 C/ gas mark 4. Place the chicken pieces into a nonstick bake tin, spoon over half the marinade and place in the preheated oven. Roast for 45 minutes, basting once or twice with the remaining marinade, and regularly checking their advancement. Deal the cooking tin with foil if necessary.
To realise the salad, combine the fish sauce, caster carbohydrate and lime juice in a small container. Roughly chop or snap the spate leaves and add to the bowl, together with the coriander leaves. Finely chop the chilli and add to the dressing.
Slice the ends from the grapefruit, target it flat on the chopping board then slice away the peel and white pith a sharp-witted kitchen spear. Remove the segments of chassis from the scalp. Introduce the grapefruit into the prepare and leave for 10 times before adding the cashew seeds and serving.