Title: Pari Pari Style Chicken
Categories: Chicken, Japanese
Yield: 1 Batch
1 1/2 lb Chicken thighs; on the bone
-with the skin on
1 tb Shaoxing wine or dry sherry
1 tb Soy sauce
1/2 tb Sesame oil
1 ts Garlic; freshly grated
Pepper
2 tb Sesame oil; to coat the
-chicken
Worcestershire sauce
-(optional)
De-bone the chicken. Lightly score the chicken skin.
Mix together the shaoxing wine, soy sauce, sesame oil, garlic, and
pepper and marinate the chicken for about 15 minutes.
Pre-heat the oven to 425°F (218°C). Cover a baking tray with foil
and place the chicken on it, skin side up. Bake for 20 minutes, then
remove and brush with sesame oil. Continue cooking for about 10
minutes more until the skin is crispy.
Remove from the oven. While hot, cut the chicken into smaller pieces
and arrange on a serving plate. Serve with Worcestershire sauce, if
desired.
Notes:
Works well with Peppers and crab mixed rice, Clear soup with pork and
spinach wonton dumplings, and Baked papaya with coconut milk.
To make the chicken crispy, you need to brush the skin with sesame oil
halfway through cooking.
Best served with a bowl of rice and some tasty vegetables.
Recipe by Harumi's Japanese Home Cooking by Harumi Kurihara, 2006
