Usually this is a type of cooking I reserve for fish and seafood (mainly salmon, prawns or cod) but I tried it tonight with chicken and it works pretty well for that too. This is a hearty dish good enough for any night of the week that can be served with a wide variety of additions and side dishes/foods but first things first, let's get to the point of cooking the chicken first.
Utensils/tools:
1 small meat-cutting knife
1 medium baking tray & 1 oven
greaseproof paper or high-quality tin foil
Plate (you can choose to eat straight from the oven with your hands but I would not recommend it)
Ingredients:
2 medium skinless chicken breast pieces
20-30ml soya sauce
4 garlic cloves
2 teaspoons pickled ginger
1/4 chilli flakes (optional)
2 bay leaves (optional)
Cooking steps/method of preparation:
- Preheat the oven to 220C double-sided setting.
- Lay some greaseproof paper or tin foil over the baking tray and place the chicken breasts onto said prepared tray. Use the knife to slice the chicken breasts down lengthways once halfway through and then four times sideways across the original cut a quarter through the chicken meat.
- Pour the soya sauce all into the cuts made into the chicken but do not worry if it spills over the sides of the chicken pieces and into the parcel of paper/foil you've made on the baking tray.
- Peel the garlic cloves then use a garlic crusher to crush the garlic over the chicken and then extract all the bits of the crushed garlic and spread over the breast pieces along with the pickled ginger. Alternatively, if you do not have a garlic crusher, get the cloves on a cutting board, crush them with the flat of the blade of a knife (with your hand on the opposite side to stabilize it) and then roughly dice the crushed garlic up.
- Wrap up the parcel by folding it over the top and twisting either end shut and twisting them upwards.
- Place the tray into the oven and cook for 25 minutes.
- Remove from the oven and place onto a plate that has been pre-heated for 3-4 minutes and serve
- Mash potato, ratatouille and roasted kale (this is my favourite way of serving this kind of chicken as it's probably the easiest to do considering roasted kale is easy to make and most supermarkets sell ready-to-microwave mash and tinned ratatouille).
- Brown rice cooked in vegetable stock, chilli flakes and red kidney beans with a side of wilted spinach and kale.
- Served on top of a udon noodle, vegetable broth and pak choi Chinese-style broth soup.
- Slice the chicken up and then serve it on top of a salad of avocado, petite pois, mint, bulgur wheat, cucumber, bean shoots and chives.
- Serve as part of a South-East-Asian mixed grill including kung-pow pork loin, Vietnamese pork belly bibimbap, chicken teriyaki and tempura beef.
