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Miso Caramel Chicken Thighs

Miso Caramel Chicken Thighs

Another on for our “100 Asian recipes” gig. This certainly isn’t one you’d find in a UK takeaway. But for a very limited ingredients list this really was good.

Ingredients:-

2 Tbsp of Vegetable Oil
2 Tbsp of Water
2 Tbsp of White Miso
4 Chicken Thighs
4 Tbsp of Brown Sugar
30g of Butter or Margarine
½ a Lime, Juiced
1 Tbsp of Sesame Seeds
Garlic Salt
Onion Salt
Salt & Pepper

Method:-

(1) Mix the Oil with 1 Tbsp of Miso paste and add the Chicken to coat.
(2) Season with Salt & Petter and place on a baking tray.
(3) Place in a pre-heated oven at 180c for 45 minutes.
(4) Add the Sugar to a pan with 2 Tbsp of Water and dissolve gently.
(5) Turn up the heat and boil until it forms an amber Caramel.
(6) Remove the Caramel from the heat.
(7) Gently stir in the remaining Miso and add the Butter / Margarine and Lime juice. And stir aside.
(8) Pour the Caramel over the Chicken and sprinkle with Sesame Seeds.
(9) Cook for a further 5 to 10 minutes.

We served ours with a little stir-fry and some Prawn Crackers. We really enjoyed this as we tend not to have a lot of sweet flavours in our dishes, it was a really nice change.

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Bibumbap recipe, eat well on universal credit

And the award for the oddest Asian Recipe name goes to….

Ingredients:-

200g of Long grain Rice
1 Tbsp of Sesame Seeds
80g of Baby Spinach
40g of Bean Sprouts
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Brown Sugar
1 Tbsp of Gochujang Paste (Gluten free for us)
4 Tsp of Sesame Oil
4 Rashers of think cut Streaky Smoked Bacon
1 Carrot, julienned
3 Cloves of Garlic, minced
1 thumb nail sized piece of Ginger, grated
4 Spring Onions, sliced
1 Handful of Wood Ear mushrooms, soaked overnight and sliced
2 Eggs
Seaweed to garnish
Oil to fry
Salt & Pepper to season

Method:-

(1) Boil the Rice with 1 Tbsp of Sesame Seeds.
(2) Drain and set aside.
(3) Poor boiling water over the Spinach and drain well.
(4) Blanch the Bean Sprouts and set aside to drain.
(5) Mix Soy Sauce, Rice Wine Vinegar, Brown Sugar, Gochujang Paste  and Sesame Oil to make a sauce.
(6) Grill the |Bacon for 2 minutes and each side.
(7) Brush with the sauce and return to the grill until golden and crispy.
(8) Keep warm under the grill.
(9) In a Wok or large frying pan heat and little Oil and a Tsp of Sesame Oil.
(10) Fry the Carrots with a little Garlic and Ginger until tender.
(11) Pop under the grill to keep warm with the Bacon.
(12) Add a little more Oil and Sesame Oil and fry the Wood Ear Mushroom and half of the Spring Onions.
(13) Add 1 Tbsp of Soy Sauce and shake to coat.
(14) Remove and keep warm.
(15) Fry the remaining Garlic and Ginger, then add the Spinach, turning to heat fully.
(16) Add a pinch of Sesame Seeds, remaining Spring Onions, Bean Sprouts, seasoning with Salt & Pepper and keep warm.
(17) Run boiling water through the Rice to heat and rinse out the starch.
(18) Fry the Eggs until the white is cooked but the yoke is still runny.
(18) Divide the Rice into 2 bowls and arrange the vegetables on top.
(19) Top with the the Eggs and Bacon.
(20) Garnish with fried Seaweed, the remaining Gochujang Sauce and Sesame \Seeds

This had the feel of a cross between and English breakfast and an Korean dish. Neither of which are in any way bad….

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