On a chilly nighttime good-for-nothing heateds you up like blisteringly red-hot Chinese-style chicken, served with a cooling side of herby salad, says Nigel Slater
There was a bit of a commotion of aniseed, soy and ginger-scented prepare in the kitchen last week, as there often is when I have had one of my irregular expeditions to Chinatown. These are the tours where I return home with armfuls of bottles and flasks, predominantly red.
I only necessity, almost implored, the smell of oyster sauce to warm up a kitchen grew 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 tossed flab, free-range chicken thighs with crushed garlic, sugar, chilli and oyster sauce and baked them on a frost night when only something blisteringly, eye-wateringly hot would hit the spot. It wasnt something that could enjoy under the label of authenticity it was just what I needed at that moment. The chicken emerged lustrous, softly crisp and very hot. It sizzled as we feed, stirring our lips tingle. We placed the fervor out with a sour citrus salad.
There was a big pudding, more, the sort of roasted butterscotch sponge occasion, with cream, butter and carbohydrate, that simply ever comes out in the exceedingly depths of wintertime. Emergency cooking for the coldnes and hungry.
Oyster sauce chicken with citrus heap salad
Check the chicken regularly, embracing 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 carbohydrate 1 tbsp
lime juice 2 tbsp
heap leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 few, cooked and salted
To manufacture the marinade peel the garlic then vanquishes the cleaves to a paste expending a pestle and mortar and a pinch of salt. Make the paste into a large mixing container. 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 bowl and budge exhaustively. Push the chicken pieces into the marinade, turn them over and leave in a cool place for the purposes of an hour or two.
Set the oven at 180 C/ gas mark 4. Place the chicken pieces into a nonstick cook tin, spoonful over half the marinade and region in the preheated oven. Roast for 45 instants, basting once or twice with the remaining marinade, and regularly checking their progress. Consider the cooking tin with foil if necessary.
To become the salad, combine the fish sauce, caster sugar and lime juice in a small container. Roughly chop or snap the batch foliages 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, lieu it flat on the chopping board then slice away the peel and grey pith a sharp-witted kitchen spear. Remove the segments of body from the skin. Throw the grapefruit into the primp and leave for 10 hours before lending the cashew seeds and serving.