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
- Mix soy sauce, honey, rice vinegar, brown sugar, sesame seeds, garlic, ginger and BBQ sauce together in a saucepan.
- Bring to a simmer over medium heat.
- Combine the cornflour with water in a separate bowl (have fun with the non-Newtonian fluid you just made. You're welcome.).
- 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.
- 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.
- 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)
For the sushi rice:
- sushi rice
- sushi rice seasoning
- Boil rice.
- Add seasoning.