crispy miso and sesame chicken
on sticky soy eggplant
- 4 x 180g (6½ oz) chicken breast fillets, trimmed and halved lengthways
- ¼ cup (55g/2 oz) white miso paste
- 1½ tablespoons honey, extra
- ¾ cup (100g/3½ oz) sesame seeds
- vegetable oil, for drizzling
- thinly sliced green onion (scallions) and coriander (cilantro) leaves, to serve
sticky soy eggplant
- ⅓ cup (80ml/2½ fl oz) mirin (Japanese rice wine)
- ¼ cup (60ml/2 fl oz) soy sauce
- ¼ cup (90g/3 oz) honey
- 1 tablespoon sesame oil
- 850g (1 lb 14 oz) eggplant (aubergine) (about 3), cut lengthways into thin slices
- Preheat oven to 220°C (425°F).
- To make the sticky soy eggplant, heat a saucepan over medium heat.
- Add the mirin, soy sauce, honey and sesame oil and bring to a rapid simmer. Cook for 5 minutes or until the mixture has reduced by half. Remove from the heat.
- Place the eggplant on a large baking tray lined with non-stick baking paper. Brush the eggplant with half the soy mixture and bake for 15 minutes or until the eggplant is starting to caramelise.
- While the eggplant is cooking, prepare the chicken. Combine the miso and extra honey.
- Place the sesame seeds in a shallow bowl.
- Spread a thin layer of the miso mixture on one side of each chicken fillet and press into the sesame seeds to coat.
- Preheat oven grill (broiler) to high.
- Place the chicken on top of the eggplant and drizzle with vegetable oil. Grill the chicken and eggplant for 6–8 minutes or until the sesame seeds are golden and the chicken is cooked through.
- Spoon over remaining soy mixture and serve with green onions and coriander. Serves 4
This recipe is from Donna Hay Too Easy.
Photography: Con Poulos
© DONNA HAY GROUP
