On a chilly night good-for-nothing warms you up like blisteringly red-hot Chinese-style chicken, served with a cooling side of herby salad, adds Nigel Slater
There was a bit of a flurry of aniseed, soy and ginger-scented cook in the kitchen last week, as there often is when I have had one of my irregular errands to Chinatown. These are the errands where I return home with armfuls of bottles and flasks, principally red.
I only involved, nearly implored, the smell of oyster sauce to warm up a kitchen diverted ice-cold by a dodgy thermostat. Leafy commons, bok choy and mustard commons are regularly steamed and flung with thick-witted, glossy oyster sauce at home, but meat and fish rather less so.
I flung fatty, free-range chicken thighs with crushed garlic, honey, chilli and oyster sauce and baked them on a frost night when exclusively something blisteringly, eye-wateringly red-hot would hit the spot. It wasnt something who are able to sunbathe under the label of accuracy it was just what I needed at that moment. The chicken rose glistening, thinly crisp and very hot. It sizzled as we gobble, building our lips tingle. We gave the shoot out with a sour citrus salad.
There was a big pudding, extremely, the sort of baked butterscotch sponge thing, with ointment, butter and sugar, that exclusively ever comes out in the exceedingly depths of wintertime. Disaster cooking for the cold and hungry.
Oyster sauce chicken with citrus heap salad
Check the chicken regularly, dealing 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
light 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
heap leaves 10
coriander leaves a large handful
chilli 1, medium-sized
pink grapefruit 1
cashews 2 handful, roasted and salted
To make the marinade peel the garlic then mashes the cleaves to a glue exploiting a pestle and mortar and a pinch of salt. Put the paste into a large desegregating bowl. Peel the onion, cut it in half and chop it very finely. Mix with the garlic.
Put the oyster and soy sauces, the honey and the chilli sauce into the mixing bowl and stimulate thoroughly. Push the chicken pieces into the marinade, divert 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 roasting tin, spoon 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 advancement. Encompass the ribbing tin with foil if necessary.
To make the salad, combine the fish sauce, caster sugar and lime juice in a small bowl. Roughly chop or weeping the heap buds 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, region it flat on the chopping board then slice away the peel and lily-white pith a sharp kitchen bayonet. Remove the some part of chassis from the scalp. Put the grapefruit into the garment and leave for 10 instants before adding the cashew nuts and serving.