Soy-braised chicken with kohlrabi salad
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Ingredients
KOHLRABI SALAD
- 2 apple-sized kohlrabi, finely shredded
- 1 large carrot, finely shredded
- 4 spring onions, finely sliced, white and green separated
- 2 tbsp rice vinegar
- 2 tbsp mayonnaise
- 1 tbsp sriracha
- a good handful coriander, chopped
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Put the chicken in a freezer bag with the mirin, soy, sake, brown sugar and 2 tbsp water. Seal the bag then shake so the sauce coats the chicken. Leave at room temperature for 15 minutes.
- STEP 2
To make the salad, put the kohlrabi, carrot, spring onion whites and rice vinegar in a bowl. Add a good pinch of salt and toss together.
- STEP 3
Shake the chicken of excess marinade (but keep the marinade) and put into a roasting tin, skin-side up. Cover the tin with foil and bake for 30 minutes. Remove the foil, spoon over any left-over marinade and continue cooking for another 15-20 minutes, or until the chicken is glazed and cooked through. Keep basting with the marinade as it cooks.
- STEP 4
Stir the mayo, sriracha and the coriander into the kohlrabi salad. Serve the chicken with the salad alongside, scattered with the spring onion greens and sesame seeds.
