Soy-Brown Butter Chicken Tagliatelle
It's been a while since I last cooked...I've been laid up recuperating from a torn patella tendon, and while it was wonderful being waited on hand and foot by the long-suffering Hubs, the lack of mobility got stale real fast. Also, having to ration visits to the loo was quite the pain in the ass.
But I'm all well now, and so I returned to the kitchen to tinker...Also, after a couple weeks of takeaway food, all I wanted was the familiar comfort of homecooked fare.
This is an East-West fusion dish, inspired by the Japanese who ingeniously thought to blend butter and soy sauce into a most umami sauce. Here, I first browned the butter, for a toasty edge, before dousing it with light soy sauce.
Ingredients (feeds 2-3 pax):
about 4 rolls of tagliatelle (we wanted to keep this low-carb, but feel free to increase the amount of pasta, and use any other type of pasta you prefer)
400gm chicken fillet, diced into 1" cubes, marinated with tare
250gm baby kailan, trimmed
600gm white button mushrooms, sliced
5 cloves garlic, minced
3 tbsp light soy
1/3 cup sake (or a dry white wine)
3 tbsp butter (get the very best butter you can find, it makes a difference)
2 tsp oyster sauce
a drop of dark soy sauce for colouring
freshly ground pepper to finish
canola oil
Directions:
1) Fry chicken in about 2 tsp canola oil in a pre-heated pan, on medium-high heat until cooked through. Set aside.
2) Using the same pan, fry minced garlic with 1 tbsp canola oil on low-medium heat until fragrant, about 1 minute.
3) Add mushrooms and fry until water released is almost entirely evaporated. Salt to taste and set aside.
4) In the meantime, blanch kailan in salted boiling water, about 2 minutes. Drain and set aside.
5) In another pot, cook pasta in salted boiling water until 2 minutes before its cooking time.
6) Brown butter in pan (that was used to cook the chicken and mushrooms separately) on medium heat, until a deep brown hue is achieved and then add in soy sauce, sake, oyster sauce. Stir, and add in mushrooms and drained kailan. Continue stirring through, about 1 minute.
7) Add drained pasta, toss through, letting it steep in the sauce, about 1 minute. Add a drop of dark soy sauce for colouring.
8) Add chicken, toss through, another minute.
9) Serve with freshly milled black pepper, it really makes this punchy.
But I'm all well now, and so I returned to the kitchen to tinker...Also, after a couple weeks of takeaway food, all I wanted was the familiar comfort of homecooked fare.
This is an East-West fusion dish, inspired by the Japanese who ingeniously thought to blend butter and soy sauce into a most umami sauce. Here, I first browned the butter, for a toasty edge, before dousing it with light soy sauce.
Ingredients (feeds 2-3 pax):
about 4 rolls of tagliatelle (we wanted to keep this low-carb, but feel free to increase the amount of pasta, and use any other type of pasta you prefer)
400gm chicken fillet, diced into 1" cubes, marinated with tare
250gm baby kailan, trimmed
600gm white button mushrooms, sliced
5 cloves garlic, minced
3 tbsp light soy
1/3 cup sake (or a dry white wine)
3 tbsp butter (get the very best butter you can find, it makes a difference)
2 tsp oyster sauce
a drop of dark soy sauce for colouring
freshly ground pepper to finish
canola oil
Directions:
1) Fry chicken in about 2 tsp canola oil in a pre-heated pan, on medium-high heat until cooked through. Set aside.
2) Using the same pan, fry minced garlic with 1 tbsp canola oil on low-medium heat until fragrant, about 1 minute.
3) Add mushrooms and fry until water released is almost entirely evaporated. Salt to taste and set aside.
4) In the meantime, blanch kailan in salted boiling water, about 2 minutes. Drain and set aside.
5) In another pot, cook pasta in salted boiling water until 2 minutes before its cooking time.
6) Brown butter in pan (that was used to cook the chicken and mushrooms separately) on medium heat, until a deep brown hue is achieved and then add in soy sauce, sake, oyster sauce. Stir, and add in mushrooms and drained kailan. Continue stirring through, about 1 minute.
7) Add drained pasta, toss through, letting it steep in the sauce, about 1 minute. Add a drop of dark soy sauce for colouring.
8) Add chicken, toss through, another minute.
9) Serve with freshly milled black pepper, it really makes this punchy.
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