On a chilly nighttime good-for-nothing warms you up like blisteringly red-hot Chinese-style chicken, served with a cooling surface of herby salad, announces 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 trips to Chinatown. These are the trips where I return home with armfuls of bottles and cups, principally red.
I exactly requirement, nearly prayed, the smell of oyster sauce to warm up a kitchen became ice-cold by a dodgy thermostat. Leafy dark-greens, bok choy and mustard dark-greens are regularly steamed and flung with dense, glossy oyster sauce at home, but meat and fish rather less so.
I flung paunch, free-range chicken thighs with crushed garlic, sugar, chilli and oyster sauce and broiled them on a freezing nighttime when merely something blisteringly, eye-wateringly red-hot would hit the spot. It wasnt something who are able to sunbathe under the label of authenticity it was just what I needed at that moment. The chicken developed lustrous, lightly crisp and very hot. It sizzled as we ate, realizing our lips tingle. We applied the volley out with a sour citrus salad.
There was a big pudding, too, the sort of broiled butterscotch sponge circumstance, with cream, butter and sugar, that merely ever comes out in the exceedingly depths of wintertime. Emergency cooking for the cold and hungry.
Oyster sauce chicken with citrus plenty salad
Check the chicken regularly, comprising it with foil if it is browning too much.
chicken thighs 6
For the marinade:
garlic 3 large-scale cloves
onion 1, medium sized
oyster sauce 100 ml
illuminated soy sauce 4 tbsp
sugar 3 tbsp
chilli sauce 3 tbsp
For the salad:
fish sauce 2 tsp
caster sugar 1 tbsp
lime juice 2 tbsp
plenty leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 handful, cooked and salted
To form the marinade peel the garlic then subdues the cloves to a paste expending a pestle and mortar and a pinch of salt. Introduce the paste into a large mixing container. Peel the onion, cut it in half and chopper it very finely. Compound with the garlic.
Put the oyster and soy sauces, the sugar and the chilli sauce into the mixing container and stir exhaustively. Push the chicken pieces into the marinade, revolve them over and leave in a cool region for 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 region in the preheated oven. Roast for 45 hours, basting once or twice with the remaining marinade, and regularly checking their progress. Report the roasting tin with foil if necessary.
To form the salad, combine fishing operations sauce, caster sugar and lime juice in a small container. Roughly chop or weeping the plenty leaves 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, region it flat on the chopping board then slice away the peel and lily-white pith a sharp-worded kitchen spear. Remove the segments of chassis from the scalp. Introduce the grapefruit into the bandaging and leave for 10 hours before adding the cashew seeds and serving.