Chicken chashu

TIME2 hours MAKES6 servings PORTION
0.5x 1x 2x 3x

A quicker and more accessible version of the more famous pork chashu, this makes for a great ramen topping. This recipe was originally adapted from Just One Cookbook.

INGREDIENTS

  • 2 large chicken marylands
  • 1 inch ginger (thinly sliced)
  • 3-4 spring onion (cut into 5cm lengths)
  • 2 garlic cloves
  • 240ml (1 cup) water
  • 125ml soy sauce
  • 125ml mirin
  • 125ml sake
  • 2 tbsp brown sugar

STEPS

Making the roulade

  1. Using a knife or kitchen shears, carefully debone the chicken marylands (removing the leg bone, thigh bone, and backbone if attached). Be careful not to pierce the skin. Once done, lie each piece flat, skin side down, and make incisions in the flesh in order to flatten them to equal thickness. Season the flesh side of each piece with a pinch of salt.

  2. With the longer side nearest to you, slowly roll up one of the deboned marylands into a tight cylinder. Then, place the cylinder along the long edge of the second piece of chicken, and roll that up tightly — you should now have a single cylinder roulade comprising of both pieces of deboned leg meat.

  3. Using kitchen twine, tie a loop around one end of the roulade and knot it tightly. Then, at about 2cm intervals along the length, make additional loops — tucking the twine under each loop and pulling tightly. Once you get to the end, flip the roulade over and pull the twine under each loop. Repeat, and then tie the twine back to the original knot to secure it. Be careful to keep enough tension to secure the shape of the roulade, without pulling too tight and creating unevenness.

Searing and braising

  1. Heat a lidded saute pan or dutch oven over medium heat, add oil, and sear the roulade seam side down (about 2 minutes). Repeat, turning the roulade, until seared all over and the skin is golden brown. If using a stainless steel or enameled cast iron pan, you may need to wait for the skin to naturally release to avoid tearing it.

  2. Remove the chicken, and add the water, soy sauce, mini, sake, and sugar. Stir well, ensuring to scrape up any frond on the bottom. Return the chicken, and add the ginger, spring onion, and garlic cloves. Bring the liquid to a boil, reduce to a simmer, and cover with the lid. Leave to simmer for about 8 minutes.

  3. Flip the chicken, and return the lid. Leave to simmer for another 8 minutes.

  4. Increase the heat to high, and spoon the sauce over the chicken repeatedly for about 2 minutes.

Marinate

  1. Place the chicken in a storage container, and strain over the braising liquid (discard the leftover garlic, ginger, and spring onion). Place in the fridge, and leave to marinate for a minimum of 8 hours (and up to 24). Then, remove the chicken from the marinade, pat dry with paper towel, and place in an airtight container in the fridge for up to 7 days.

Serve

  1. Slice the chashu, and briefly sear each slice with a kitchen torch to warm it up and add colour.

NOTES

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