Soya Marinated Chicken with Pan Fried Risotto
Soya Marinated Chicken with Pan Fried Risotto
Get this quick and easy recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 12 hours 5 minutes
  • Cooking Time 13 hours
  • Yield 2 servings
  • Soya Marinated Chicken
  • 2 Chicken legs (deboned)
  • 3 tablespoons Soya sauce
  • 4 stalks Lemongrass
  • 1 Ginger
  • 6 cloves Garlic
  • 3 Shallots
  • 1 teaspoon Dark soya sauce
  • 100 grams Coconut milk
  • Pan Fried Risotto
  • 150 grams Risotto rice
  • 500 millilitres Chicken stock
  • 2 Garlic cloves (chopped)
  • 1 Bay leaf
  • 1 Shallot (chopped)
  • 100 grams Parmesan cheese
  1. Soya Marinated Chicken:
  2. Combine all the aromatics into a pestle and mortar and pound
  3. Marinate the chicken thighs with the bruised aromatics, soya sauce and dark soya sauce overnight
  4. Sear the marinated chicken in a pan with corn oil until lightly charred
  5. Transfer on to a baking tray and bake at 180 degrees Celsius for 9 minutes
  1. Pan Fried Risotto:
  2. Sweat down the garlic and shallots with some butter until translucent
  3. Add in the bay leaf and rice and toast for 2 minutes in the butter
  4. Add in the stock a bit at a time to the rice while constantly stirring
  5. Continue this step until the rice is 'al dante'. Add in the cheese and season to taste
  6. Transfer on to a tray and allow to set in the chiller overnight
  7. Cut the set risotto into desired shapes and pan fry until brown and warmed through

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