WSVN — Chicken in the grill makes for a healthy, tasty meal. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Aaron Taylor
The Restaurant: STK Miami at One Hotel, South Beach
The Dish: Half Grilled Chicken
Ingredients:
1/2 Chicken, deboned
1 each baby bok choy, chopped
3 each rainbow baby carrots
1 tsp roasted garlic
1 tsp roasted shallots
2 oz. lemongrass broth
8 wedges pickled red onion
3 each snap peas
Aji Amarillo Marinade
1.75 oz. garlic cloves
2/5 oz. ginger
1 oz. fresh cilantro
.5 oz. fresh oregano
4 oz. Aji Amarillo paste
3 oz. brown sugar
6 oz. sake
1 cup rice vinegar
3 cups blended oil (half and half- olive and vegetable oil)
1 tbs. salt
Lemongrass Broth for Chicken
13 qts. dark chicken broth with no fat on top
1 lb. lemongrass stalks, crushed
3 oz. jalapeno- cleaned, no seeds
2 pieces star anise
1 tbs. coriander seeds
10 pieces cardamom seeds
11 oz. shallots, large dice
1 1/4 cups white soy sauce
2 3/4 cups mirin
1 cup rice wine
* In a large pot, place all ingredients and bring to a simmer for 3 hours. Taste for seasoning and strain 2 times through a fine strainer. Cool and place in a container and freeze.
Method of Preparation:
– First, make the marinade. In a blender, put garlic, fresh ginger, brown sugar, cilantro and oregano. Push it all down and blend so it creates a paste. Add the aji amarillo paste (which you can buy anywhere). Next, add sake, rice, wine, vinegar and blend again. Add the mix of olive and vegetable oil. Blend until smooth.
– Next, put half a chicken (or- cut up chicken) into a pan and pour the marinade over it. Make sure it’s covered. Put it in the fridge to marinate for at least 24 hours.
– When you’re ready to grill, season both sides of the chicken with kosher salt and pepper. Put it on the grill skin-side down. Gill on both sides until it has nice grill marks and some color. Finish in the oven at 400 degrees for about 8 minutes.
– While that’s cooking, put more blended oil in a hot pan and add blanched baby bok choy and sauté. Add salt, snap peas, pickled onions, yellow and purple baby carrots and give it a toss. Sauté until done, but slightly crisp.
To Plate:
– Chef Aaron starts with the carrots then adds the other vegetables. He cuts the chicken in half and stacks each piece on top of the vegetables. The final touch- he garnishes with organic shiso (which you can get at any Asian market) and lemon grass broth.
Serving suggestion: Chardonnay
Serves: 2
STK Miami
2311 Collins Ave.
Miami Beach, FL 33139
305-604-6988
http://www.stkhouse.com/
Show a copy of the recipe and get a complimentary dessert with your meal, now through June 21 and for the latest and greatest on all things culinary, check out my Bite Blog.