Recipe by Brian Everett, executive chef, Tap & Barrel Restaurants, Vancouver
This dish was originally developed for Tap & Barrel’s spring/summer menu as a noodle salad with chicken but as it started coming together it evolved to a grilled chicken entrée with two chilled summer salads that borrow ingredients from both the Japanese and Chinese pantry.
The dish is light and bright and the majority can be prepared ahead of time. It also utilizes chicken thighs, which are inexpensive and forgiving on the grill (meaning delicious, juicy and hard to over-cook).
Marinade:
3 tsp fresh ginger (peeled and minced)
1 tsp fresh garlic (peeled & minced)
1 green onion (minced)
2 tbsp fresh cilantro (chopped)
1 cup teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sesame oil
4 tbsp vegetable oil
2 tsp Chinese five spice
2 tsp hoisin sauce
1 tsp Sriracha hot sauce
10 chicken thighs (boneless, skinless)
20 wooden skewers (soaked for 30 minutes in hot water)
Instructions:
1. Combine marinade ingredients and mix well.
2. Slice each chicken thigh in half lengthwise and add to the marinade.
3. Cover and refrigerate for at least 3 hours (or longer — overnight is fine). I put mine in a ziplock bag for easy and clean storage.
4. Skewer 1 piece of chicken on each skewer and they are ready for the grill. Garnish with toasted sesame seeds.
Yield: Serves 4
Sesame Noodle Salad:
1 pkg Chinese instant noodles (400 g brick cooked and chilled)
4 tbsp fresh cilantro (chopped)
4 tbsp dark soy sauce
3 tbsp teriyaki sauce
3 tbsp vegetable oil
2 tbsp soy sauce
1 1/2 tbsp sesame oil
1/2 tsp sriracha hot sauce
1/2 tsp hoisin sauce
Method:
Mix dressing ingredients and toss through chilled noodles (mixing by hand works best). Hold chilled until ready to serve.
Summer Slaw:
3 cups green cabbage (shredded)
1/2 cup baby kale (shredded)
1 green onion (sliced)
1/4 cup cilantro leaves
1/2 English cucumber (peeled and sliced)
1/2 red bell pepper (1/2” diced)
2 oz edamame beans (shelled)
1 oz fresh cilantro (chopped)
2 tbsp pickled ginger (sliced)
1 ear fresh corn (kernels removed)
pinch Kosher salt
Method:
Mix ingredients and hold chilled. Dress once the chicken comes off the grill.
Dressing:
2 fl oz rice vinegar
2 fl oz vegetable oil
2 tbsp mayonnaise
2 tbsp pickled ginger
1 tbsp fresh lime juice
2 tsp sesame oil
1 tsp white sugar
pinch celery salt
Method:
Place ingredients in blender and blitz.
