MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Honetsukidori (Grilled Seasoned Chicken Maryland)
Categories: Poultry, Vegetables, Herbs
Yield: 2 servings
2 Chicken Marylands (leg
- quaters)
4 tb Chicken oil (schmaltz)
2 ts Garlic grated
1 ts Salt
1/2 ts Dashi powder
1 ts Ground white pepper
1 ts Soy sauce
MMMMM------------------------CHICKEN OIL-----------------------------
300 g Chicken skin (3/4 lb);
- in bite-size pieces
1 cl Garlic
12 g Knob ginger
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Cabbage leaves; cut in large
- bite size pieces
Place the chicken Maryland on a cutting board facing the inside of the
leg up. Using a sharp knife, make incisions along the bone.
From the opening made by the incisions, insert the tip of your knife
between the bone and the flesh, then slide the tip of your knife along
the bone so that the flesh detaches from the bone leaving the bottom
part of the bones intact with the flesh. Detach the flesh in the same
way on both sides of the bones all the way (see the video). Repeat for
the other chicken maryland.
Use a fork to poke holes on both sides of the chicken maryland.
MARINATE CHICKEN: Mix the salt and the dashi powder well.
Place the butterflied chicken maryland pieces on the cutting board and
rub half of the grated garlic all over the surface of the chicken.
Turn the chicken over and do the same with the rest of the garlic.
Rub half of the salt with dashi powder all over the chicken, then do
the same on the other side of the chicken.
Sprinkle half of the pepper over the chicken and rub the surface. Do
the same on the other side of the chicken with the remaining pepper.
If using soy sauce, sprinkle the soy sauce over the chicken flesh,
and rub the soy sauce into the flesh.
Place the chicken pieces on a tray, cover the tray with cling wrap,
and place it in the fridge for minimum 6 hours, preferably 1 day.
MAKE CHICKEN OIL: Using the side of the knife, smash the garlic and
the ginger.
Heat a wok (or a deep-frying pan) over medium heat. Put the chicken
skin pieces into the wok and spread them as much as possible to
minimise the overlap.
Cook for about 15 minutes, stirring the skins from time to time. As
the oil comes out of the skins, the skin shrinks a lot and the colour
changes to brown (note 4).
Add the garlic and the ginger to the wok and cook for further 5
minutes. Turn the heat off and collect the chicken oil through a
sieve.
COOK AND SERVE HONETSUKIDORI: Heat the oven griller/broiler to high.
If you have 2 small trays, cook a chicken on each tray. If not, use
one larger tray.
Spread 2 tablespoons of Chicken Oil on each tray (total 4 tablespoons
for 2 chickens). If using one tray, spread 2 tablespoons of Chicken
Oil on right half area of the tray, another 2 tablespoons of the oil
on the left half area. Place each chicken on the oil, skin side down.
Place the trays under the grill/broiler, about 10cm/4" below the heat.
Cook for about 10 minutes until the surface of the chicken starts
browning.
Turn the chicken over and cook on the skin side for about 10 minutes.
The surface of the skin should start browning and become crunchy.
Remove the trays from the oven grill.
Transfer the chicken to a serving plate, skin-side down. Pour the oil
accumulated in the tray over the chicken. Pile the cabbage pieces on
the side. Serve while hot, with a pair of scissors and a small piece
of baking paper (or aluminium foil) to hold the leg.
HOW TO EAT HONETSUKIDORI: Wrap the end of the leg with the paper/foil
and hold it with your left fingers (for the right hander). Using the
scissors, cut the meat on both sides of the bones, perpendicular to
the bone, with about 2.5cm/1" interval. Then, cut the meat along the
bones. As you cut, a bite-size chicken piece comes off the bone.
Dip the piece of chicken in the oil on the plate and eat it. You can
also dip a piece of cabbage in the oil to eat. At the end, grab the
chicken bone and bite the meat off it. This is the best part.
Recipe by Yumiko Maehashi
RECIPE FROM:
https://japan.recipetineats.com
Uncle Dirty Dave's Archives
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