Crispy Skin Chicken Thigh w/ Ginger Shallot Sauce

I think the simplicity of this dish is what makes it so special and so so tasty. Only a few simple ingredients but the flavour punch you get is amazing and works so well with the crispy skin chicken, and for me it was a great way to showcase the beautiful fresh local ginger.

Prep: 15 minutes - Cook: 20 minutes - Serves: 4- Difficulty: Easy - Recipe: Hayden Quinn

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Ingredients

Ginger Shallot Relish

15cm thumb of ginger, finely grated
5 shallots, sliced 
2 tsp sea salt
2 tsp caster sugar
1 cup vegetable oil

Chicken

8 chicken thigh fillets, deboned, skin on
1 tsp vegetable oil
Sea salt, to taste

Greens

4 Choy Sum (Chinese Broccoli), chopped
5 cm thumb ginger, julienned
3 cloves garlic, thinly sliced
2 tsp sesame oil

White rice, to serve

Method

Step 1. In a small saucepan heat the oil to 180C. While oil is coming to temperature add the ginger, shallot, salt and sugar to a medium heatproof bowl or dish. Pour over oil and using a spoon, carefully mix through all the ingredients, set aside and allow oil to cool slightly ready to serve.

Step 2. Heat a large nonstick frypan over a medium high heat. Drizzle the chicken thigh with a little oil all over and then season the skin side before placing skin side down into the pan. The trick here is to get even contact between the skin and the pan, I used a little baking paper and then topped it with a heavy cast iron skillet to weigh down the chicken (see video above).

Step 3. While the chicken is cooking, prepare the Choy Sum and aromats ready to hit the pan once the chicken is cooked.

Step 4. Once the chicken skin is golden and crispy, flip onto flesh side and finish cooking process. Remove from pan and set aside ready to serve.

Step 5. Using the same pan add the ginger and garlic and cook quickly until aromatic, add the stalks first and cook tossing through the flavoured oil for 3-4mins. Finally add the leaves and very briefly toss through the pan to just wilt them. 

Step 6. Serve sliced chicken with ginger and garlic greens and white rice, along with a generous spoonful of the ginger shallot relish.