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Ugnsrostad kyckling med shio koji

Ugnsrostad kyckling med shio koji

  • Recipe parson20160119 26781 hqf99x Räcker till 3-4
Betyg av 23 personer
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Betygsätt detta recept:

Prova detta recept på saftig, ugnsrostad kyckling med shio koji och upptäck dess smakförhöjande mörningsegenskaper. I detta recept täcks kycklingen med shio koji och marineras över natten, vilket ger shio kojin chansen att tränga in i kycklingen och bryta ner proteinet till aminosyror, vilket gör kycklingen både godare och mörare. Detta recept är enkelt att följa och resultatet kommer garanterat att imponera på dig.

Ingredienser

1kg whole chicken
2 tbsp shio koji
1 tbsp garlic paste
1 tsp salt
1 tbsp soy sauce

Så här gör du

  1. Pat the chicken dry using some kitchen roll. Cover the outside and inside of the chicken with the shio koji. Place in a covered container or use a plate and aluminum foil. Allow to marinate in the refrigerator overnight.

  2. Combine the garlic paste and salt together. Massage this garlic paste mixture into the skin of the inside and outside of the chicken. Drizzle a little olive oil on the outside of the chicken and make sure it is evenly spread.
  3. Preheat the oven to 210°C. Line a baking sheet with aluminium foil and place the chicken on top. Fold the foil over, ensuring that the chicken is covered and sealed inside. Bake for 30 minutes.
  4. Carefully open the foil up so the chicken is exposed, but do not remove the foil from the bottom. Reduce the oven temperature to 170°C. Bake for a further 10-15 minutes, or until the chicken is brown on the outside and its juices run clear.
  5. Take the chicken out of the oven and allow to rest. Retain the juices from the foil and add 50ml of water and the soy sauce to make a Japanese style au jus.
  6. Serve with a selection of vegetables and roasted potatoes.

Ingredients20160119 26781 1qjvetq

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