So this is part three of what I have been casually referring to as my “Back in the Saddle Series” where I try to push myself back into the habit of writing, and more importantly, cooking, again.
The previous two recipes, the Asian Pickle Salad and the Grilled Onions I did as sides to this next dish I have here. This is one I have taken pretty closely from David Chang’s Momofuku book which is easily one of the best cookbooks I have ever read. It’s called Oyako Don which is Japanese for Mother and Child. Basically it’s a chicken and rice dish served with a soft boiled egg. Perfect for when you are feeling a low and need a giant culinary hug in a bowl.
This might seem like a bit of a complicated recipe but once you get started it will all fall into place pretty quickly. Also, because so much of it can be done in advance it’s a great one to whip out for large groups of people. This recipe however, is enough for two.
Two Whole Chicken Legs
2 Cloves of Garlic
1 Tbsp. Mirin
1 Tsp Soy Sauce
1 Tsp Sesame Oil
200g Basmati Rice
-Start by cutting the chicken legs in half, into thighs and drumsticks.
-Place them in a pot of cold water.
-Place the pot onto a medium to high heat and bring them up to the boil.
-Once they are boiling add in the two eggs and set a timer for seven minutes.
-While the chicken and eggs are cooking, you can make up the marinade for the chicken. Zest the lime into a mixing bowl.
-Finely dice up the garlic and add in the juice of the lime, the mirin, Soy sauce and sesame oil. Mix the marinade together well.
-Take the eggs out of the water when your timer goes off and pop them into a bowl of cold, running water.
-Pop the hot chicken into the marinade. Keep moving it around as you set up the next step.
-For the final touches, you just need to cook the basmati rice according to the packet instructions and get a heavy based pan onto a high heat.
-When the pan is hot, add the chicken and all of the marinade in. As the marinade reduces, start spooning it over the chicken as you turn it. This will glaze them perfectly as the skin chars.
-Now all that is left to do is serve up a nice steaming bowl of the rice, topped off with a few pieces of chicken, an egg, some onions and a little of the pickle salad. It’s a winner every time.