Japanese ginger and garlic chicken with smashed cucumber | Matching Food & Wine
A delicious sweet-sour dish of marinated chicken with soy, sake and miso from one of my favourite writers Diana Henry’s latest book A Change of Appetite.
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Cooking tools:
- Kitchen scale
- Microplane
- Pestle
- Rolling pin
- Fine-mesh sieve
- Baking dish
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Measuring spoon
- Zip-top bag
- Plate
- Serving platter
Ingredients
- 3 1/2 tbsp soy sauce
- 3 tbsp sake or dry sherry
- 3 tbsp soft dark brown sugar
- 1/2 tbsp brown miso
- 60g (2oz) root ginger, peeled and finely grated
- 4 garlic cloves, finely grated
- 1 tsp togarashi seasoning (available in Waitrose), or 1/2 tsp chilli powder
- 8 good-sized skinless bone-in chicken thighs, or other bone-in chicken pieces
- 500g (1lb 2oz) cucumber
- 2 garlic cloves, roughly chopped
- 2 tsp sea salt
- 2 tbsp pink pickled ginger, very finely shredded
- small handful of shiso leaves, if available, or mint leaves, torn (optional)
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