feed me meat
Recipe for a Divine Wagamama Chicken Dish: Shu’s Shiok Chicken
Wagamama your way is the new book from the famous noodle bar Wagamama, featuring 70 delicious Asian dishes to make at home. And just like in the restaurant, you can adapt the dishes to suit your needs. Extra sauce, less chilli, you name it. You really have to try Shu’s shiok chicken.
door Bo van Ling
This dish was created by chef Surendra Yeiju in collaboration with Shu Han Lee, a wonderful Singaporean chef and culinary author who lives in London.
How to make the spicy vinegar
- Heat the sugar and water in a small saucepan over fairly low heat and stir until the sugar has dissolved. Remove the pan from the heat and add the malt vinegar, soy sauce and a pinch of salt. Store the vinegar for up to 4 weeks in an airtight container or jar, and stir in the chilli and coriander just before using.
How to make the white or brown rice
- Wash the rice twice and put it in a pan with 400 ml water. Bring to the boil, turn the heat right down and simmer for 12–14 minutes. You may need to add a splash more water to brown rice.
How to make the raisukaree
- Heat a wide pan for 5 minutes over fairly high heat. Remove the pan from the heat, add the cumin and turmeric, stir well until fragrant and make sure the spices do not burn. Put all the ingredients except the stock and coconut milk in a blender and blend until smooth.
- Heat the oil and add the curry paste. Heat it for 10 minutes over medium heat in a saucepan, then add the vegetable stock and coconut milk. Turn the heat up and bring to the boil. Once boiling, turn the heat down and simmer the sauce gently for 10 minutes.
How to make the pickled Asian vegetables
- Put the carrot, red onion and daikon in a bowl with the rice vinegar. Set aside for up to 30 minutes. Then drain the vinegar and stir in the cucumber – you now have pickled Asian vegetables.
How to make the shio marinade
- Put all the ingredients in a container and blend them with a stick blender into a coarse paste.
- Pour the marinade into a container or jar with a lid and store it in the refrigerator.
How to make Shu’s shiok chicken
- Preheat the oven to 170 °C/gas mark 3.
- Rub the shio marinade into the chicken thighs and set them aside for 30 minutes. Then place the chicken on an oiled baking tray and put it in the oven for 20 minutes.
- Put the radishes in a bowl with the pickling liquid and set aside for 30 minutes. Then drain the liquid.
- Cook the rice, if you have not already done so, and meanwhile continue preparing the other ingredients. In a bowl, mix the strips of mint with the spicy vinegar.
- Roll the lime halves in the superfine sugar. Place a small pan over medium heat and, once hot, put in the lime halves and caramelise them for 1 minute. Set aside.
- Gently warm the raisukaree in another pan.
- Divide the cooked rice between two bowls. Remove the chicken thighs from the oven, cut them into 2 cm slices and divide them between the bowls. Drizzle the raisukaree over the chicken.
- Place some pickled radish, Asian vegetables, coriander, chilli and lime in each bowl. Sprinkle over the coconut flakes and serve.
Title: Wagamama Your Way
Author: Wagamama
Price: €20 (published 1 March)
Publisher: Kosmos UitgeversRead also:
