Culinary Studio Culinary Art 2019.May
Ingredients
| Chicken Thigh |
1 piece (300g) ... Remove skin and cut into large bite-sized pieces. |
| Shiso Leaves |
As needed |
Seasoning A
| Peanuts |
60g ... Grind half into a paste, chop the rest coarsely. |
| Grated Garlic |
From 1/2 clove |
| Soy Sauce |
Slightly less than 2 tablespoons |
| Lemon Juice |
1/2 teaspoon |
| Water |
3 tablespoons |
| Cayenne Pepper |
1/5 teaspoon |
Seasoning B
| Tomato Puree |
1 tablespoon |
| Water |
1 tablespoon |
| Lemon Juice |
1/2 teaspoon |
| Tabasco |
As needed |
Seasoning C
| Plain Yogurt |
100ml ... Drained |
| Mint, Dill, Cucumber |
As needed ... Finely chopped |
| Olive Oil |
2 teaspoons |
| Salt & Pepper |
To taste |
Procedure
- Combine the ingredients for Seasoning A in a small pan, lightly simmer to make a sauce, and let cool.
- Marinate the chicken thigh in half of the sauce for 1 hour to overnight.
- Add Seasoning B to the remaining sauce, bring to a boil, and prepare a spicy sauce.
- Mix the ingredients for Seasoning C to make a yogurt sauce and chill in the refrigerator.
- Grill the chicken in a frying pan until fragrant, skewer it, and serve with shiso leaves, spicy sauce, and yogurt sauce.