RECIPES
Asian brined grilled chicken
By Miele
24 hours
Preparation time
1 hour
Cooking time
6-8 serves
INGREDIENTS
6 chicken legs
Brine liquor
2 litres water
1 large shallot, sliced thinly
4 garlic cloves, crushed
1 tbsp ginger
2 tbsp Szechuan peppers
4 star anise
2 tsp cardamom
1/3 cup brown sugar
1 cup honey
1/3 cup salt
¼ cup soy sauce
To serve
Spring onions, sliced
METHOD
Brine
- Place the chicken legs into two large vacuum sealing bags.
- Bring 250 ml water to the boil in a saucepan on high heat, induction setting 9. Add the shallot, garlic, ginger and spices into the boiling water and remove from the heat. Allow to steep, for 5-10 minutes.
- Place the remaining 1.75 litres of water, brown sugar, honey, salt and soy sauce into a separate saucepan on a medium heat, induction setting 7. Simmer for 5 minutes, or until sugar and honey has dissolved.
- Add the steeped onion mixture and stir. Set aside to cool to room temperature.
- Once the brining mixture has cooled, pour over the chicken legs in the vacuum sealing bags. Place into the vacuum sealing drawer and Vacuum on setting 1 and Seal setting 3. Refrigerate for 24 hours.
- After 24 hours, remove chicken from the brine and strain through a fine mesh sieve.
- Reserve 500 ml of liquid and discard the rest including the spices. Pat the chicken dry with paper towel before placing onto an uncovered baking tray. Refrigerate for at least 2 hours.
Chicken
- Line a multi-purpose tray with baking paper and place the grilling and roasting insert on top.
- Remove chicken from the refrigerator and place onto the insert.
- Place the tray into the combi steam oven on shelf position 2. Select Combination Mode:
- Stage 1: Fan Plus at 200°C + 25 minutes + 95% moisture
- Stage 2: Fan Plus at 200°C + 12 minutes + 0% moisture
- Stage 3: Grill setting 3 + 4 minutes + 0% moisture
- Remove from the oven and rest for 10 minutes.
- Pour the reserved brine in a saucepan and heat on high heat, induction setting 7 and bring to the boil and reduce by half.
To serve
- Place chicken on a dish, spooning over the reduced pan juices.
- Garnish with spring onions and serve with steamed greens.
Hints and tips
- To French chicken legs, run a sharp knife around the bottom of the leg to cut the skin.
- Chicken Marylands can also be used in this recipe.
- Leaving chicken uncovered in the refrigerator helps the skin to crisp.
APPLIANCE / FUNCTION
Miele
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