Sushi-Ginger Chicken

By akselden

Ingredients

• Marinade:
• 6 chicken legs (thigh and drumstick), about 3 lb./1.3 kg (use free-range chicken if desired)
• 1 cup (250 mL) finely chopped Japanese
• pickled ginger (about 7 oz./200 g)
• 2 green onions, finely chopped
• 1/2 cup (125 mL) rice vinegar
• 1/4 cup (50 mL) vegetable oil
• 1-1/2 tbsp (25 mL) soy sauce
• Additional vegetable oil for frying
• Relish:
• 2/3 cup (150 mL) finely chopped Japanese pickled ginger (about 4-1/2 oz./130 g)
• 1/4 cup (50 mL) rice vinegar
• 2 tbsp (30 mL) vegetable oil
• 1 green onion, finely chopped
• 1/4 tsp (1 mL) sea salt

Preparation

Step 1

1. With a sharp knife, slash the chicken drumsticks twice in the meatiest part. Set aside.
2. In a glass or ceramic baking dish just large enough to hold the chicken, mix together the marinade ingredients. Turn chicken pieces in the marinade to coat. Cover and chill overnight.
3. Prepare the relish by stirring together all relish ingredients. Cover and chill overnight. (Relish can also be prepared while chicken is cooking)
4. To cook chicken, remove from marinade (discard marinade) and either grill or pan-fry in a little vegetable oil until juices run clear.
5. Serve chicken with rice and a small mound of relish on the side. Serves 6