Roast Yuzu Chicken with Japanese Slaw
Enjoy the subtle flavours of yuzu! The roast chicken is marinated in the citrus, both spiking it with flavour and tenderising the meat.
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
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 leavesMETHOD
- 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.
- 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).
- 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.