Nov 2, 2017

Shio Koji Marinated Chicken Seared to Perfection (香煎鹽麴雞)

It's interesting that shio koji, such pale colored ingredients can transform into something brownish and delicious looking coating with just a simple sear. To enhance the flavor, I also added soy sauce to the marinade, turning the chicken into a rice-killing bento/lunchbox dish. 

Shio koji marinated chicken with simply cabbage stir-fry -


  • 75 grams deboned, skin-attached chicken thigh
  • 1/2 small cabbage
  • 1/3 cup green peas
  • 2 garlic cloves
  • 1 red chili
  • 2 tablespoons olive oil
  • Some salt


  • 2 tablespoons shio koji
  • 1 tablespoon soy sauce
  • 1 teaspoon grated ginger


Mix all the ingredients under the "marinade" section. Cut the chicken into large bite size pieces and massage the meat with the marinade. Cover with lid or cling foil and refrigerate for at least 6 hours, preferably overnight.

Peel and slice the garlic cloves. Destem and slice the chili diagonally. Tear the cabbage into large bite size pieces. 

Drizzle about 2 tablespoons of oil to the pan and turn to medium heat. Add in garlic slices, chili slices, and small pinch of salt. Sear till aromatic but not burning the garlic. Turn to high heat and transfer the cabbage over. Give it a quick stir and cook till the cabbage reaches desired texture. 
Once ready, plate the cabbage.

Meanwhile, blanch the peas and drain out the liquid.

Use the same pan to cook the chicken. Remember to remove the rice grains before searing, otherwise they can get burnt easily under high heat. Use the remaining oil in the pan and turn to medium heat. Sear the chicken with skin side down first till browned and slightly brunt on the edges. Flip the meat and sear the other side till fully cooked through. 

Move around the chicken pieces from time to time to prevent over-burning spots. Cover the pan with a lid if needed, it will lock in the heat while speed up the cooking process.

Transfer seared chicken onto the cabbage, then garnish with blanched peas.

During the searing process, you might find that the chicken still looks pretty pale in the beginning, but once it gets hot enough, the chicken turns brown fairly quickly. 

Look at that dark coating on the chicken, doesn't that make you drool a little?

Other recipe using shio koji:

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