Thursday, November 4, 2010

Sticky Chicken with Sushi Salad --- No Raw Fish I Promise

My friend Sandi told me I had too many fish recipes lately. She and her family prefer chicken. Sandi ... this one is for you!

Sticky Chicken
1/4 cup finely chopped onions
2 Tbsp finely chopped peeled ginger
1 tablespoons vegetable oil
1/4 cup red-wine vinegar
1/3 cup soy sauce
1/2 cup orange marmalade
1 lb chicken thighs or drumsticks
Cooking spray
Cook shallots and ginger in oil in a small saucepan until soften,about 5 minutes. Add vinegar and boil until reduced by about half, about 2 minutes. Add soy sauce, marmalade, and  simmer, uncovered, stirring occasionally, 15 minutes.
Purée sauce in a blender until smooth (use caution when blending hot liquids, it will tend to expand and could pop the top). Bring to room temperature.
Put chicken in a zip bag and pour marinade over chicken. Marinate in the refrigerator at least 8 hours.
Preheat oven to 425°F.
Line a shallow baking pan foil (DO NOT skip the foil ... you will end up with a sticky gooey mess and may have to sacrifice your pan). Coat the foil with cooking spray..
Dump the chicken and marinade in the pan. Arrange so it is in one layer. Roast chicken, turning once, until deep brown, cooked through, and glazed, about 40 minutes total.
Given the oriental flair of the chicken I needed an interesting side.Warren and I lile sushi but rolling it can be a chore. This salad is the best of both worlds and for those of you who do not like raw fish it is a vegetarian version.
SUSHI ROLL RICE SALAD  adapted from Gourmet - July 2002
1 1/2 cups short-grain sushi rice
1 3/4 cups plus 1 1/2 tablespoons water
1/4 cup seasoned rice vinegar
1Tbsp sugar
1 tsp salt
1 medium carrot, julienned
1 1/4 tsp wasabi paste
1 1/2 Tbsp vegetable oil
1/4 cup chopped water chestnuts
3 scallions, chopped
3 Tbsp drained sliced Japanese pickled ginger, coarsely chopped
1 ripe avocado
1 (6-inch) square toasted nori, cut into very thin strips with scissors
Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
Bring rice and 1 3/4 cups water to a boil in a saucepan, then simmer, covered, 2 minutes. Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).
While rice is standing, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.
Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, water chestnuts, scallions, and pickled ginger, toss gently.
Halve, pit, and peel avocado and chop.
Place nori strips on the plate, top with an ice cream scoop of the rice mixture. Top with avocado and serve.

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