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Ingredients
- Serves 1 person
1 large chicken leg (boneless with skin)
marinate:
1 tsp homemade mala paste
1 tsp hua diao wine
1 tsp garlic (minced)
1/2 tsp ginger (minced)
1 tsp sesame oil
1 tsp corn flour
10 baby potatoes
1 stalk rose mary
½ tsp garlic (minced)
½ tsp black pepper
salt (a pinch)
olive oil
1 cup mesclun salad mix
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Mala Chicken Steak
Tired of your classic dry-rubbed chicken? Well, you’re in for a treat because here we have a truly special dish with a spicy Asian twist –Mala Chicken Steak! With this dish, you have the same moist and tender chicken but this time, rubbed in a delicious marinate of homemade mala paste hua diao wine, garlic, ginger and sesame oil. We recommend to pair it with some baked and well-seasoned baby potatoes, made fragrant with a touch of rosemary.
- Easy
- 10 min
- 30 min
- 10 min
- 3 steps
- 14 Ingredients
- Easy
- 3 steps
- 14 Ingredients
- 10 min
- 30 min
- 10 min
Instructions
-
Marinate Chicken Steak
- Combine all marinate mix in a bowl. Mix well
- Coat chicken with marinate evenlyand leave it in the fridge for at least 3 hours.
-
Prepare potatoes
- Cut baby potatoes in halves
- Rip leaflets off the rosemary stalk
- Add rosemary, minced garlic, black pepper, salt and olive oil to potatoes and mixed evenly
- Lay evenly on parchment paper on the left side of the oven tray
-
Oven bake chicken and potatoes
- Give the chicken a final rub and place flat on the right side of the oven tray. Rest for 15 mins.
- Preheat oven thenbake at 200 degrees for 25minutes.
Garnish and Serve!
Garnish plate with mesclun salad, add potatoes and chicken and serve. Chicken should be well toasted and juicy.
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Ingredients
- Serves 1 person
-
1 large chicken leg (boneless with skin)
-
marinate:
1 tsp homemade mala paste
-
1 tsp hua diao wine
-
1 tsp garlic (minced)
-
1/2 tsp ginger (minced)
-
1 tsp sesame oil
-
1 tsp corn flour
-
10 baby potatoes
-
1 stalk rose mary
-
½ tsp garlic (minced)
-
½ tsp black pepper
-
salt (a pinch)
-
olive oil
-
1 cup mesclun salad mix
Nutrition
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