Pan Asian Fragrant Roasted Chicken

Pan Asian Fragrant Roasted Chicken

 

A couple of busy days recently left me with very little time for cooking, but a good hearty meal was none the less still very much on my mind. I wanted to put together an easy flavorsome one pot meal that would come to the table with minimum effort but not lacking in attitude. With chicken in the freezer, a pantry stocked with every Asian ingredient imaginable, and many years worth of the tastes of Asia embedded in my memory, I surrendered to the idea of letting the melding of flavors from across the region rule. In this case a base of Thai flavors along with notes from Indonesia, the fragrance of Szechuan pepper, and a splash of a smoky aged tamari soy sauce from Japan to flavor the accompanying rice, brought all the flavors together seamlessly as if it was meant to be. Serendipitous cookery has a kind of kitchen magic that is the very essence of the joys of being a cook!

 

Pan-Asian Fragrant Roasted Chicken   serves 4

  • 1 whole chicken, divided; or 2 legs, 2 thighs, 2 breasts halved
  • 2 inch knob of fresh ginger root, peeled and minced
  • 3 garlic cloves, peeled and grated
  • 1 large red shallot, peeled and finely diced
  • 4 green onions, minced
  • 4 coriander roots, smashed and finely chopped
  • juice from 1 large lime
  • 2 teaspoons turmeric powder
  • 1 or 2 teaspoons minced hot red chiles
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon Szechuan pepper oil (or chile oil)
  • ¼ cup shao Hsing Chinese cooking wine (or rice wine)
  • ½ cup water + more as needed
  • 1 teaspoon of sea salt + more to taste
  • 1 large head cabbage, thinly sliced
  • 1 large onion, peeled and diced
  • fresh coriander leaves as garnish

Prepare the chicken pieces and place in a non-reactive bowl, cover, and refrigerate.

Prepare the marinade at least four hours before you plan to roast the chicken.

In a stone mortar, or large non-reactive bowl, combine the ginger, garlic, shallots, green onions, coriander roots, lime juice, turmeric, and minced red chiles. Pound the ingredients with a pestle, or the back of a wooden spoon, until the combined ingredients resemble a coarse paste.

Then add the sweet soy sauce, light soy sauce, vegetable oil, Szechuan pepper oil (or chile oil) and continue to work the ingredients together until incorporated. Stir in the Chinese cooking wine, ½ cup water, sea salt and stir until well combined. Taste the marinade and add more salt if needed.

Spoon the marinade mixture over the chicken pieces and massage to be sure all the chicken is well coated with the marinade, Press the chicken into the marinade so that it is completely immersed. Add a little water if needed. Cover the bowl and refrigerate for four hours.

Preheat the oven to 375 f/ 190 c

Remove the marinated chicken from the refrigerator 30 minutes before you plan to roast the chicken.

Select a large Dutch oven or deep baking dish.

Combine the sliced cabbage and onions in the Dutch oven, or roasting pan, and toss until well combine.

Place the pieces of marinated chicken over the cabbage and pour the marinade over all. Spread the marinade evenly over the surface. Cover with the lid, or foil, and transfer to the oven and roast for 45 minutes.

Turn up the heat to 400 f/ 200 c

Pan Asian Fragrant Roasted Chicken

Open the oven, remove the lid, or foil, from the Dutch oven and rotate the pan 180 degrees. Roast for another 15 minutes or until the chicken is nicely browned.

Remove from the oven and set aside to rest for 5 minutes

Serving:

Spoon the cabbage onto individual serving plates and top with chicken. Spoon pan juices over all and garnish with fresh coriander leaves.

Suggested (as pictured), serve the chicken with Thai jasmine brown rice (or brown rice) topped with dark Thai riceberry rice (or wild rice). Place the tamari soy sauce on the table. Just a splash of tamari over the rice adds a complimentary deep smoky flavor to the rice which compliments the chicken perfectly!

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