Monday, February 14, 2011

Teriyaki Chicken Ciabatta

It is getting common to find asian flavour in western meal creating the fusion style of cuisine.  By using exotic ingredients, we can explore different flavours that can compliment each other to create delicious meal.  Allowing our taste buds to try and experience new taste is one of the main reason for us to love food and keep cooking more.  This teriyaki chicken ciabatta does not need too much dressing to add favour to the meal as the chicken already absorb the full favour from the marinate.  The clean and crispy salad balances the sweet soy favour which is a good combination of the east and the west.     

Teriyaki Chicken Ciabatta
Serve 4

4 ciabatta rolls
2 pieces of chicken thigh fillets
1/4 cup Japanese soy sauce
2 tablespoons mirin
1 tablespoon sugar
low-fat mayonnaise 
mixed green salad (baby spinach, purple coral lettuce, red onion and capsicum) 

  1. Slice the chicken fillets thinly into big thin pieces so that it will not take long to cook through in the pan.
  2. Marinate the chicken with soy sauce, mirin and sugar for at least 2 hours.
  3. Pre-heat the grill to high setting.  Slice the ciabatta rolls in half horizontally and spread both sides with butter.  Toast the cut sides until slightly crisp.  Remove from the grill immediately.
  4. Heat oil in a hot pan.  Place chicken pieces into the pan and turn the heat to slow.  Turn over the chicken a few time to get an even cook of both sides.  Pour the rest of the marinate juice onto the chicken until it glazes over the chicken.
  5. Arrange the green salad onto the bottom of the rolls, place chicken over the salad and drizzle with mayonnaise. Finish up with the top buns. Oashi!   

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