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Recipe: Sweet Chilli Soy Chicken Bowls with Japanese Dressed Leaves
Finally, in amongst all of the lockdown cooking and baking projects I’ve got going (the Bank Holiday weekend just past, for example, was all about sourdough English muffins from scratch, making elderflower vinegar and testing out my first barbecue recipe of the year) I’m finally, once again, craving healthy weeknight recipes.
I marinate and griddle a lot of skinless boneless chicken thighs at home. I find they make a great protein to add to a rice bowl if I’ve got a load of pickles and things to finish in the fridge, and I usually marinate some in whatever I’ve got a little bit of left in the fridge to clear the jar (think chermola paste, miso, sambal etc.), griddle them while I’m making dinner, let them go cold, slice them and put them in J’s lunch wraps the next day.
When I say griddle, I do this on the stovetop / hob. Eons ago Le Creuset gifted me a toughened non-stick grill pan (ad) which is utterly fantastic to get that indoor barbecue experience, but of course you can also cook these outside on an actual barbecue, or grill / broil chicken thighs under the grill. Whatever works for you.
The other little ‘added bonus’ in this dish is the salad dressing on the side salad, inspired by a wonderful Japanese-style vinaigrette they put on the side salads at Yashin Ocean House in South Kensington, one of my favourite places for a set sushi lunch in West London. Made with finely chopped spring onion, vegetable oil, toasted sesame oil, soy sauce or tamari, and Japanese rice wine vinegar if gives a nice little warm weather lift, lightening up supper considerably.
I'm a food writer living in London and the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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