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Gekaramelliseerd gevogelte,
Japanse mayonaise
Ingrediënten
6 bovenbillen van een
hoevekip
2 gehakte teentjes knoflook
1 eetlepel geraspte
gember
10 cl pruimenwijn
5 cl Japanse sojasaus
4 cl plantaardige olie
100 g rode kool
200 g Chinese kool
½ bosje verse koriander
30 g Zwarte sesamzaden
Mayonaise
1 eigeel
1 eetlepel mosterd
1 eetlepel melasse
1 eetlepel honing
2 eetlepels Japanse
sojasaus
10 cl sesamolie
10 cl plantaardige olie
2 eetlepels rijstazijn
Zout en peper
Bereidingswijze
Verwijder de avond voordien het vel en het been van
de bovenbillen.
Mix de knoflook, de gember, de pruimenwijn, de
sojasaus en de olie.
Laat de bovenbillen gedurende 12 uur in dit mengsel
koel marineren.
Snijd de dag zelf de kool en de koriander heel fijn. Voeg
de zwarte sesam toe. Zet opzij.
Bereid de mayonaise.
Meng het ei, de mosterd, de melasse, de honing en de
sojasaus.
Emulgeer zoals een mayonaise en voeg er de
sesamolie en de plantaardige olie bij.
Voeg de rijstazijn toe.
Breng op smaak en zet opzij.
Schakel het toestel in en laat de planchaplaat
voorverwarmen.
Laat de bovenbillen uitdruppen en 6 minuten bakken
op de planchaplaat.
Smeer ze tijdens het braden regelmatig in met de rest
van de marinade.
Dresseer de knapperige kool in kleine potjes.
Snijd de gekaramelliseerde kip fijn en leg hem op een
bedje van knapperige kool.
Overgiet met de Japanse saus.
45 minuten 6 minuten 612 uur
220 °C
Suggestie:
Voeg bij de kool nog
fijn gesneden Chinese
raviolideeg die in een
oliebad is gebakken.
Dat maakt het gerecht
knapperiger.
Plancha
9


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