As Chinese New Year is approaching in few days time, the Toa household is getting busier... Often at this time of year, my mom takes orders from family and close friends for her celebration cookies and tarts. So, the past few days we have been baking non stop to meet tight deadlines.
But of course, no matter how busy we are, it's still not an excuse to stop eating well... And no fast food from the joints either, but just good food, fast, like this spicy roasted chicken thighs in miso and ginger that we had for Sunday lunch earlier. It is a recipe from The Kitchn, one of my go-to websites for kitchen inspirations.
This recipe takes no time to prepare and for better flavour, you can marinate the chicken thighs overnight in the fridge. I did it early in the morning until around lunchtime and it tastes wonderful... Making the marinade is also a doddle... simple put the miso paste, ginger, garlic, soy sauce, rice vinegar, sesame oil, lemon zest, vegetable oil and chili sauce in a blender and blitz until smooth and it's done.
You can use any chili sauce that you like... Sriracha is great, but today I use gochujang which is a traditional Korean chili paste... It is very versatile and a definite staple in my pantry.
The original recipe calls for boneless and skinless chicken thighs. I did remove the skin and make a couple of slashes on each thighs to ensure the marinade really seeps into the meat; but I kept the bones because I like to nibble on them :)
I like to serve the chicken with sweetcorn rice and cooked broccoli that I simply dress with soy sauce and sesame oil. I hope you give this a go, because once you made this, you'll want to make it again, and again...
Anyway, it's past midnight now, and I need to get some sleep, because in a few hours time, the baking fun starts again! :)
Spicy Roasted Chicken Thighs with Miso and Ginger
For complete list of ingredients and instructions, click here.