Main Asian

Izakaya-style chicken with chargrilled vegetables

Name: Izakaya-style chicken with chargrilled vegetables
Yield: 4
Cuisine: /asian
Ingredients: 1.8kg whole chicken; 2 tbs peanut oil; 10 spring onions, ends trimmed; 4 garlic cloves, chopped; 1 tbs finely chopped ginger; 200ml cooking rice wine; 8 dried shiitake mushrooms; 10cm piece dried kombu seaweed; 1 tbs mirin (sweet Japanese rice wine); 1/3 cup (80ml) light soy sauce; 1 tsp shichimi togarashi (Japanese ‘seven-flavour’ spice mix); 2 tsp sesame oil; 8 Padron peppers (optional – pimientos de Padron – small Spanish green peppers); Whole baby turnips (optional), to serve; Thinly sliced radish, to serve

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Ingredients (15)

1.8kg whole chicken
2 tbs peanut oil
10 spring onions, ends trimmed
4 garlic cloves, chopped
1 tbs finely chopped ginger
200ml cooking rice wine
8 dried shiitake mushrooms
10cm piece dried kombu seaweed
1 tbs mirin (sweet Japanese rice wine)
1/3 cup (80ml) light soy sauce
1 tsp shichimi togarashi (Japanese ‘seven-flavour’ spice mix)
2 tsp sesame oil
8 Padron peppers (optional – pimientos de Padron – small Spanish green peppers)
Whole baby turnips (optional), to serve
Thinly sliced radish, to serve

Method

1.

Rinse the chicken and pat dry. Set aside to come to room temperature.
2.

Heat 1 tbs peanut oil in a large saucepan over medium heat. Thinly slice the pale part of 2 spring onions, then add to the pan with the garlic and ginger, and cook for 1-2 minutes until fragrant. Add the rice wine, shiitake, dried kombu, mirin and 1/4 cup (60ml) soy sauce, and bring to a simmer. Add the chicken, then add enough hot water to completely cover the chicken (if necessary, top with a small saucer to keep the chicken submerged). Return to a simmer, then cover with a lid and cook for 15 minutes. Remove pan from heat and set aside for 2 hours or until stock has cooled (the residual heat will finish cooking the chicken).
3.

Drain the chicken, reserving the shiitake mushrooms. Pat the chicken dry with paper towel, then joint into 6 pieces. Preheat a chargrill pan over medium-high heat. Brush chicken pieces with remaining 1 tbs peanut oil, then sprinkle with togarashi. Cook, skin-side down, for 2-3 minutes until golden and lightly charred. Remove from pan and rest, loosely covered with foil, for 5 minutes.
4.

Return chargrill pan to medium-high heat. Whisk the sesame oil and remaining 1 tbs soy sauce in a bowl. Add the Padron peppers, if using, reserved shiitake and remaining 8 spring onion, and toss to combine. Chargrill, turning for 3 minutes or until lightly charred.
5.

Slice the chicken and divide among plates with the chargrilled vegetables. Serve with the baby turnip, if using, and radish on the side.