I added a new gadget to my ever growing stash in the kitchen. I’ve been meaning to buy a mandoline for quite some time. Although my knife work can be quite fast, it’s not what we’d call delicate or fancy so I decided to take let my kitchenware do the talking instead. It’s a revelation! So fast, so sharp and oh so neat….I cannot begin to express the excitement and joy. #simplepleasures
Here is my first little experiment for your dining pleasure. So many fresh and punchy flavours in this gorgeous Asian inspired coleslaw. It’s crunchy and minty and because it’s raw you get all of the goodness of the vegetables…particularly the vitamin C which can degrade with heat. It’s also full of vitamin A and antioxidants and quite frankly you just know it’s good for you by the variety of colour on the plate. This one even passed the kid test…although I did make a separate dressing for the smallest, couldn’t quite get the fish sauce over the line…baby steps!
- Prep Time : 20 minutes
- Cook Time : 25-30 minutes
- Yield : 4
- Chicken Thighs - 1 kg, skinless and trimmed
- Sticky Chicken Marinade
- Dark Soy sauce - 2 tbsp
- Garlic - 2 cloves, finely chopped
- Maple Syrup or honey (whichever you like) - 2 tbsp
- Hoisin Sauce - 1/3 cup
- Oyster sauce - 1/3 cup
- Shao Hsing cooking wine (dry sherry will do if you can't find any) - 3 tbsp
- Asian Slaw
- Purple cabbage - 1/4 head, finely shredded
- Wombok (if you can't find any I'd use iceberg lettuce, it has a similar texture) - 1/4 head finely shredded
- Carrot - 1, julienned
- Red capsicum - 1, julienned
- Zucchini - 1, julienned
- Mint - 1/2 a bunch, leaves picked
- Sesame oil - 1/2 tsp
- Fish sauce - 2 tbsp
- Soy sauce - 1 tsp
- Maple syrup - 1 tsp
- Lime - Juice and zest of 1
- Sesame seeds, normal and black - 1 tbsp of each
In a non-reactive dish combine all of the ingredients for the marinade and place the chicken thigh fillets, coating them with the sauce. Cover and then refrigerate. I left it in there for about 6 hours but only because I did it a lunchtime and cooked it at 6pm. The longer you leave it the better the flavour, having said that if you forget to do it earlier even 30 minutes is better than nothing.
Line a baking dish with foil and place the chicken thighs in one layer. Brush with the marinade before placing in the oven for 25-30 minutes. Place the leftover marinade in a small pot and while the chicken is baking simmer it for around 5 minutes until it thickens slightly to a syrup that you will brush over the chicken just before serving.
While the chicken is baking it's time to work on the slaw. I've used a mandoline to prepare my vegetables, which cut down on the time considerably but you can always julienne with a sharp knife or even use a grater for the zucchini and carrot and finely slice the cabbages and capsicum…just work with what you've got.
When your slaw ingredients (cabbages, capsicum, carrot, zucchini and mint) are prepared, place them in a large bowl and get your hands in there to give them a good mix around.
In a small glass or bowl combine all your dressing ingredients except the sesame seeds and drizzle over the top of the slaw then give it a good mix through with your hands.
To serve, divide the slaw between four bowl. Brush the chicken with the reduced marinade and place on top of the slaw then sprinkle with the sesame seeds.