Wednesday, June 30, 2010

Roasted 5 Spice Chicken with Fennel blossom infused Balsamic sauce

This dish was created because of a friend who wanted a chicken and some clean food on her plate. In my head, I was thinking of chicken thigh instead of the chicken breast. The chicken thigh is tastier and can absorb more flavor when marinated. It is moist as well when seared and then roast in the oven for few minutes. Asian flavor mostly with soy sauce, sugar and cooking wine when marinating. You must marinate  the chicken at least 4 hours, then do the bow ties pasta and sauteed mushrooms. The end result was amazing! Healthy and light for sure.

Marinate the chicken thigh at least 4 hours in the fridge:-
3 pieces Boneless Chicken thigh with skin
3 Tablespoon Soy sauce
1 teaspoon Chinese 5 spice powder
1 Tablespoon Sugar
1 Tablespoon Sake or any cooking wine
1 Tablespoon Cooking oil
* mix all together in a bowl or ziploc bag, massage it well.

Bow Ties pasta:-
2 cups Bow Ties pasta
1/4 cup chopped Green onions
2 Tablespoon Olive Oil
1 Tablespoon chopped Garlic
Salt and Pepper to taste
* cook the pasta according to the instruction given, al dante then strained.  Heat the sauce pan on medium high, add garlic and green onions together with oil. Stir for 30 seconds, then add in the bow ties pasta. Stir well, add salt and pepper to taste.

Sauteed Oregano Mushrooms:-
2 cups sliced mushrooms (any kind)
3 Tablespoon Olive Oil
1 Tablespoon chopped fresh Oregano
Salt and Pepper to taste
* Heat the sauce pan with olive oil on medium high. Add in mushrooms and oregano with salt and pepper, stir for 2-3 min until the mushrooms changed its color to darker brown.

Fennel blossoms infused Balsamic Sauce:-
4-5 Tablespoon Balsamic Vinegar
1 Tablespoon Fish sauce
1 Tablespoon chopped Fennel blossoms (the wild fennels you can find on the trails or raodside)
1 teaspoon sugar
1 teaspoon chopped garlic
1 Tablespoon chopped Jalapeno without seeds
1 Tablespoon Olive Oil
* Heat the sauce pan with olive oil on medium, then add garlic and jalapeno together, stir for few seconds. Then add the balsamic, fennel blossoms, sugar, fish sauce, cook to reduction depends on your preferred consistancy. Always taste it every minute when simmered.

Searing the chicken thigh:-
Heat the sauce pan with 3 Tablespoon Cooking oil on medium high. Pull out the marinated chicken thigh, place the skin first on the pan and seared for at least 3-4 min each side. Seared again both side for 1-2 min each. Put them in the oven at 275 F for about 2 min, while cooking the pasta, mushroom and the sauce mentioned above.

Finally assemble all the items above, make yourself a food stylist.

"Anda Boleh"

No comments: