Japanese-style chargrilled chicken
August 5th, 2009
Photography by Ben Dearnley
Ingredients (serves 4)
- 2 tablespoons peanut oil
- 1/4 cup mirin (see note)
- 1/4 cup salt-reduced soy sauce
- 2cm piece ginger, finely grated
- 2 garlic cloves, crushed
- 4 (180g each) chicken breast fillets, trimmed
- 200g soba noodles
- steamed baby bok choy, to serve
Method
- Combine oil, mirin, soy sauce, ginger and garlic in a bowl. Place chicken in a shallow dish. Pour over 1/4 cup of the oil mixture. Set aside for 2 to 3 hours, if time permits.
- Cook noodles in a saucepan of boiling water for 4 minutes or until tender. Drain. Rinse under cold water. Set aside.
- Preheat a barbecue plate or chargrill over medium heat. Cook chicken for 5 to 6 minutes each side or until cooked through. Remove to a plate. Cover and rest for 5 minutes. Thinly slice.
- Place noodles and bok choy on plates. Top with chicken. Drizzle with remaining oil mixture. Serve.
Notes & tips
- Mirin is a Japanese sweetened rice wine similar to sake, but used exclusively for cooking. You could use sweet sherry instead.
Source:taste.com.au
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