Roast Yuzu Chicken with Japanese Slaw

Posted by Alistair Cullen on

Enjoy the subtle flavours of yuzu! The roast chicken is marinated in the citrus, both spiking it with flavour and tenderising the meat.

INGREDIENTS

2 garlic cloves, crushed

2 teaspoons ginger, grated

25g unsalted butter, melted

1/4 cup (60ml) Tosa Yuzu Juice

2 tablespoons Shibanuma Shiho Raw Soy Sauce

4 chicken breasts

1/2 teaspoon sesame oil

1 tablespoon peanut oil

1/2 teaspoon caster sugar

Black sesame seeds, to serve

Lemon wedges, to serve

JAPANESE SLAW

1 avocado, thinly sliced

100g sugar snap peas, sliced lengthways

3 radishes, trimmed, thinly sliced

1 large carrot, cut into thin matchsticks

1/2 bunch chives, cut into 4cm lengths

150g wild rocket leaves

METHOD
  1. Combine garlic, ginger, butter, 2 tbs yuzu and 1 tbs raw soy sauce in a bowl. Add chicken and turn to coat. Cover and refrigerate for 20 minutes to marinate.
  2. Preheat oven to 180°C. Drain chicken, reserving marinade, and pat dry. Place on a baking paper-lined baking tray and roast, basting with reserved marinade every 15 minutes, for 1 hour or until golden and cooked through (cover with foil if browning too quickly).
  3. Meanwhile, combine slaw ingredients in a bowl. In a separate bowl, whisk sesame oil, peanut oil, sugar and remaining 2 tbs yuzu and 1 tbs raw soy. Toss with slaw to combine.

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