烤鸡

去骨鸡腿肉2块
蚝油3大匙
鱼露1/2大匙
日式酱油1/2大匙
原蔗糖1/2大匙

沙拉

火箭生菜叶100克
嫩菠菜100克
羽衣甘蓝100克,切碎
石榴籽2大匙
苹果醋5大匙
蜂蜜1大匙
芥末酱1小匙
精纯初榨橄榄油1大匙

做法

  1. 把蚝油、鱼露、日式酱油和原蔗糖拌匀,加入鸡腿肉翻拌至均匀裹上酱汁,放置30分钟入味。
  2. 预热烤箱至180°C,把腌好的鸡腿肉放在烤盘中烤至肉质熟软、外皮酥脆。
  3. 准备沙拉酱:把苹果醋、蜂蜜、芥末酱和精纯初榨橄榄油倒进密封玻璃罐,用力摇晃均匀至酱汁乳化。
  4. 把火箭生菜、嫩菠菜和羽衣甘蓝拌匀,倒上沙拉酱,缀以石榴籽。
  5. 分成2盘,搭配烤鸡肉享用即可。

Botanist Salad with Grilled Chicken

Grilled Chicken

2 boneless chicken leg
3 tbsp oyster sauce
1/2 tbsp fish sauce
1/2 tbsp Japanese soy sauce
1/2 tbsp raw brown sugar

Salad

100g rocket leaves
100g baby spinach
100g kale, chopped
2 tbsp pomegranate seeds
5 tbsp apple cider vinegar
1 tbsp honey
1 tsp mustard
1 tbsp extra virgin olive oil

Method

  1. Combine oyster sauce, fish sauce, Japanese soy sauce and raw brown sugar in a bowl. Add chicken legs and ensure it’s coated evenly. Set aside to marinate for 30mins.
  2. Pre-heat oven till 180°C. Place marinated chicken legs onto a baking sheet. Grill in oven until chicken is cooked through and skin is crispy.
  3. To make salad dressing, combine apple cider vinegar, honey, mustard and extra virgin olive oil in a jar. Shake vigorously until emulsified.
  4. Combine rocket leaves, baby spinach and chopped kale, add dressing and toss. Finish with pomegranate seeds.
  5. Portion into two and serve alongside grilled chicken.
食谱提供: BOTANY
86 Robertson Quay, #01-03
6951 4861, 6951 4890
www.botany.com.sg
示范厨师:
Cassandra Riene Tan
餐馆业主

TEXT 若昕 PHOTOS Kin@Say Cheese Studios
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