On a chilly darknes good-for-nothing warms you up like blisteringly hot Chinese-style chicken, served with a cooling area of herby salad, says Nigel Slater
There was a bit of a spurt of aniseed, soy and ginger-scented fix in the kitchen last week, as there often is when I have had one of my irregular excursions to Chinatown. These are the expeditions where I return home with armfuls of bottles and cups, principally red.
I merely requirement, virtually implored, the smell of oyster sauce to warm up a kitchen became ice-cold by a dodgy thermostat. Leafy greens, bok choy and mustard commons are regularly steamed and pitched with thick, glossy oyster sauce at home, but flesh and fish rather less so.
I convulsed flab, free-range chicken thighs with crushed garlic, honey, chilli and oyster sauce and broiled them on a freezing nighttime when exclusively something blisteringly, eye-wateringly red-hot would hit the spot. It wasnt something that could lie under the label of accuracy it was just what I needed at that moment. The chicken emerged lustrous, delicately crispy and very hot. It sizzled as we ate, stimulating our cheeks tingle. We introduced the volley out with a sour citrus salad.
There was a big pudding, very, the sort of cooked butterscotch sponge occasion, with cream, butter and carbohydrate, that simply ever comes out in the exceedingly depths of wintertime. Disaster cooking for the coldnes and hungry.
Oyster sauce chicken with citrus spate salad
Check the chicken regularly, handling it with foil if “its by” browning too much.
chicken thighs 6
For the marinade:
garlic 3 huge cloves
onion 1, medium sized
oyster sauce 100 ml
light soy sauce 4 tbsp
sugar 3 tbsp
chilli sauce 3 tbsp
For the salad:
fish sauce 2 tsp
caster carbohydrate 1 tbsp
lime juice 2 tbsp
pile leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 handful, ribbed and salted
To constitute the marinade peel the garlic then subdues the cleaves to a paste expending a pestle and mortar and a pinch of salt. Introduce the paste into a large desegregating bowl. Peel the onion, cut it in half and chopper it very finely. Mix with the garlic.
Put the oyster and soy sauces, the honey and the chilli sauce into the mixing container and budge thoroughly. Push the chicken pieces into the marinade, alter them over and leave in a cool target for the purposes of an hour or two.
Set the oven at 180 C/ gas mark 4. Place the chicken pieces into a nonstick roast tin, spoon over half the marinade and neighbourhood in the preheated oven. Roast for 45 instants, basting once or twice with the remaining marinade, and regularly checking their develop. Deal the ribbing tin with foil if necessary.
To stir the salad, combine the fish sauce, caster sugar and lime juice in a small bowl. Roughly chop or tear the slew buds and add to the container, 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 lily-white pith a sharp-worded kitchen knife. Remove the segments of chassis from the scalp. Give the grapefruit into the dres and leave for 10 times before contributing the cashew seeds and serving.