SPICE-CRUSTED CHICKEN WITH ASIAN SLAW
Ingredients
·
4 skinless, boneless chicken breasts
·
2 tbsp sesame oil
·
1 tsp each chilli flakes, cumin seeds and Sichuan
peppercorns
·
3 tbsp soft brown sugar
·
3 tbsp Soy Sauce
·
juice
1 lemon, plus lemon halves to serve
·
½ small white cabbage, finely shredded
·
1 red onion, sliced
·
1 red chilli, deseeded and chopped
·
small handful coriander sprigs, to serve
METHOD
·
Slice most of the way through each chicken breast
lengthways, and open out like a book. Cover with cling film and gently beat
with a rolling pin until flattened. Rub 2 tsp sesame oil all over the chicken.
·
Roughly crush the chilli flakes, cumin seeds and
peppercorns using a pestle and mortar. Add some salt and sprinkle over both
sides of the chicken. Chill until you are ready to cook.
·
In small bowl, mix the remaining sesame oil,
sugar, soy sauce and lemon juice. Add the cabbage, onion and chilli to a large
bowl, pour over half the dressing and mix well. Save remaining dressing to use
as a dipping sauce for the chicken.
·
Heat grill to high. Place the chicken on a baking
tray lined with foil, grill for 3-4 mins on each side until cooked through.
Serve with the slaw, lemon halves, a scattering of coriander and dipping sauce.
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