Chicken｜Spring｜Vegetables｜Western｜三河地鶏のバルサミゴ酢マリネ（ごぼうサラダ添え）
Mikawa Jidori Chicken Balsamic Vinegar Marinade with Burdock Root Salad
Culinary Art Workshop May 2006
Ingredients
| Chicken Thigh | 1 piece ... Sprinkle with about 1% of its weight in salt and let sit for 5 minutes |
| Salt | As needed |
| Fresh Rosemary | 1 sprig |
| Burdock Root | 40g ... Cut into thin 3cm strips, soak in vinegar water |
| Carrot | 30g ... Cut into thin 3cm strips |
Marinade Seasoning
| Extra Virgin Olive Oil | 2 tablespoons |
| Balsamic Wine Vinegar | 2 tablespoons |
| Soy Sauce | 1 teaspoon |
| Minced Garlic & Ginger | 1/4 teaspoon each |
Steps
- Lightly coat a non-stick or heavy-bottomed pan with oil and sear the chicken, starting with the skin side. Cover with a lid to cook through.
- Remove the chicken and grill the rosemary in the same pan.
- Prepare the marinade and soak the chicken and rosemary in it while still warm. (Can be stored in the refrigerator for up to 1 week)
- Blanch the thinly sliced burdock root and carrot in hot water and drain well.
- Slice the marinated chicken, plate it with burdock root and carrot, and drizzle the marinade on top.