SippitySup

I Like Ginger, Sesame, and Soy Chicken

Scallion-Stuffed Ginger-Sesame Chicken Thighs

Ginger, sesame, and soy is an amazing combination to me. I’ve loved the trio since the very first potsticker I ever stuck in my mouth in the early 1980s. Until then the only Asian food I’d been introduced to was the Moo Goo Gai Pan in the Family Style combination dinners my parents ordered as a special treat at the Vietnam era Chinese restaurants they favored in Salt Lake City, Utah. I loved those forays into the adult world of dining, but honestly, I don’t remember much about the food. I’m sure these meals did indeed feature ginger, sesame, and soy in some watered down combination but this is not when my fascination with these flavors began.

No. The discovery came to me in the least likely of places. Santa Barbara, California circa 1985.

Ginger, Sesame, and Soy

When I should have been out moonwalking in my parachute pants with people my own age I was attending gyoza parties held in the kitchen of the man I rented a room from while I was in college. Roger was at least a decade older than me. He was successful, worldly and seemed to live life with a sophisticated joie de vivre I openly admired. So when it came to potstickers I happily sat down with his friends and learned how to wrap, roll, steam, and fry them. I also learned how to mix up the dipping sauce – a piquant potion of rice vinegar, mirin, ginger, sesame, and soy.

Scallion-Stuffed Ginger-Sesame Chicken is my attempt to put all these flavors (and some of those memories) together on one plate. It’s a sophisticated dish that’s still simple enough for a weeknight dinner. It can even be started the night before to save even more time because marinating the chicken for some time beforehand helps the flavors seep through while keeping the meat delicate enough so it doesn’t fight with the flavorful ginger, sesame, and soy. GREG

Scallion-Stuffed Ginger, Sesame, and Soy Chicken Thighs

Scallion-Stuffed Ginger-Sesame Chicken Thighs

Print This Recipe Total time Yield 4Published

You can stuff and roll the chicken thighs a day in advance to cut down on work before dinner time. Store the chicken covered in the refrigerator. Allow them to come room temperature before to cooking.

Scallion-Stuffed Ginger-Sesame Chicken Thighs

Ingredients

  • 6 scallions
  • 3 tablespoon packed brown sugar
  • ¼ cup soy sauce
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon toasted sesame oil
  • 4–6 clove garlic (peeled and minced)
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoon peeled and grated fresh ginger
  • 1–2 teaspoon sambal oelek
  • 8 boneless, skinless chicken thighs

Directions

Cut the greens from the white and light green parts of the scallions. Thinly slice the white and light green parts crosswise, then cut the greens lengthwise into 1‑inch strips. Set the scallions aside separately.

Combine the crosswise sliced green onions, brown sugar, soy sauce, fish sauce, sesame oil, garlic, sesame seeds, ginger, and sambal oelek.

Lay the chicken thighs on a clean work surface, opening them up and laying them as flat as possible. Season the chicken thighs on both sides with salt and pepper.

Mound a few scallion strips in the center of each thigh, reserving about half the scallions for garnish. Fold the sides over to enclose the scallions and secure each with one or two toothpicks. Place the rolled thighs in a one-gallon ziplock bag and pour half the ginger-sesame soy mixture over the thighs to coat them well. Seal the bag and marinate the chicken at least one hour and up to twelve hours.

When ready to cook preheat the oven to 400°.

Arrange the stuffed chicken thighs seam-side down on a large, rimmed parchment-lined baking sheet and roast for about 35 minutes, or until golden brown and cooked through.

Place the cooked chicken on a serving platter and drizzle the remaining ginger-sesame soy sauce. Garnish with remaining scallion strips. Allow the chicken to rest for 5 minutes before serving.

 

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save