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--- recipes:orange_soy_glazed_chicken [2016/11/21 21:06] – external edit 127.0.0.1
+++ recipes:orange_soy_glazed_chicken [2017/01/10 14:48] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:orange_soy_chicken.jpg?direct&200|}}
+====== Orange and Soy Glazed Chicken Thighs ======
+/* Description */
+There’s no better accompaniment to this dish than steamed white rice. Leftover sauce keeps in the refrigerator for up to 3 weeks and is also great on steak or salmon.
+<WRAP right>{(rater>id=100|name=Orange Soy Glazed Chicken|type=rate|headline=off)}</WRAP>
+|**Preheat:** 450°|**Yield:** 4 servings||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:26|
+====== Ingredients ======
+  * Vegetable oil for the broiler pan
+  * 8 bone-in, skin-on chicken thighs,
+  * trimmed
+  * Kosher salt and freshly ground black
+  * pepper
+  * 16 small to medium shiitake mushrooms,
+  * stemmed
+  * 3 medium scallions (green parts only),
+  * cut into 3-inch lengths
+  * 1 2up soy sauce
+  * 1/3 cup granulated sugar
+  * 2 Tbs. mirin
+  *  1 2sp. finely grated orange zest
+  * 2 Tbs. fresh orange juice
+  * 11 4sp. cornstarch
+  * 2 tsp. toasted sesame seeds
+====== Directions ======
+  - Position a rack about 7 inches from the broiler and heat the oven to 450°f.
+  - Line the bottom of a broiler pan with foil and lightly oil the top of the pan.
+  - Season the chicken all over with 1 tsp. salt and 1 2sp. pepper.
+  - Arrange the shiitake in 8 pairs, gill sides up, on the prepared broiler pan and season with salt and pepper.
+  - Arrange 2 or 3 scallion pieces on top of each mushroom pair, then put a chicken thigh, skin side up, on top. Press with your hand to flatten.
+  - Roast until the edges of the chicken begin to brown and an instantread thermometer inserted in a thick part of the biggest thigh registers 165°f, about 20 minutes.
+  - Turn the broiler to high and broil until the skin is crisp and deeply browned, 5 to 6 minutes, rotating the pan once for even browning.
+  - While the chicken is cooking, combine the soy sauce, sugar, mirin, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.
+  - In a small bowl, stir the orange juice and cornstarch; add this mixture to the saucepan.
+  - Return to a simmer and cook, stirring constantly, until thickened and glossy, about 1 minute.
+  - To serve, transfer the chicken, scallions, and mushrooms to dinner plates, drizzle with the sauce, and sprinkle with the sesame seeds.
+====== Notes ======
+Fine Cooking issue 103
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes MainDish/Poultry Asian FineCooking}}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
+Appetizer
+Beverage
+Beverage/Cocktail
+Bread
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+Bread/Quickbread
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+MainDish/Poultry Asian FineCooking
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+Pasta
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+Salad
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+---Recipe Cuisines---
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+---Recipe Sources---
+Recipes
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+---Recipe Ratings---
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+*/
+~~DISCUSSION~~