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30 September 2018

Barbaryiaki Chicken with wasabi slaw and sushi rice.


BBQ Teryiaki roasted chicken, with wasabi, leek and carrot salad and sushi rice.

Fusion bonanza extravaganza. Because f you, that's why.

Sorry about the sh*te photo, I was hungry.


For the chicken:

  • a chicken, or parts thereof
  • 120ml soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp dark brown sugar
  • 2 tbsp sesame seeds
  • 2 garlic cloves, minced
  • 1 (2cm) piece ginger, grated
  • 2-3 tbsp of BBQ sauce
  • 4 tbsp water
  • 1 tbsp cornflour

  1. Mix soy sauce, honey, rice vinegar, brown sugar, sesame seeds, garlic, ginger and BBQ sauce together in a saucepan.
  2. Bring to a simmer over medium heat.
  3. Combine the cornflour with water in a separate bowl (have fun with the non-Newtonian fluid you just made. You're welcome.).
  4. Add that to the rest of the sauce, mix thoroughly and simmer for about 3-5min, stirring all the time. Take off the heat and let it cool down a bit.
  5. Place chicken in a large bowl. Cover it evenly in the sauce, stick some clingfilm over the bowl, put it in the fridge and let it marinade for a few hours.
  6. Pre-heat the oven to 180 degrees. Roast the chicken until it's cooked evenly, basting it regularly and adding a bit of oil if needed.


For the salad:
  • 1 large or 2 small leeks, sliced
  • 2-3 small carrots, grated
  • 3 tbsp of mayo, the king of all condiments
  • 2 tbsp of soy sauce
  • 2-3 tbsp of wasabi paste (or, you know - green horseradish paste, more likely)
  1. Combine all of the above.


For the sushi rice:
  • sushi rice
  • sushi rice seasoning
  1. Boil rice.
  2. Add seasoning.

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