MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Honetsukidori (Grilled Seasoned Chicken Maryland)
 Categories: Poultry, Vegetables, Herbs
      Yield: 2 servings
 
      2    Chicken Marylands (leg
           - quaters)
      4 tb Chicken oil (schmaltz)
      2 ts Garlic grated
      1 ts Salt
    1/2 ts Dashi powder
      1 ts Ground white pepper
      1 ts Soy sauce

MMMMM------------------------CHICKEN OIL-----------------------------
    300 g  Chicken skin (3/4 lb);
           - in bite-size pieces
      1 cl Garlic
     12 g  Knob ginger

MMMMM--------------------------TO SERVE-------------------------------
           Cabbage leaves; cut in large
           - bite size pieces
 
  Place the chicken Maryland on a cutting board facing the inside of the
  leg up. Using a sharp knife, make incisions along the bone.
  
  From the opening made by the incisions, insert the tip of your knife
  between the bone and the flesh, then slide the tip of your knife along
  the bone so that the flesh detaches from the bone leaving the bottom
  part of the bones intact with the flesh. Detach the flesh in the same
  way on both sides of the bones all the way (see the video). Repeat for
  the other chicken maryland.
  
  Use a fork to poke holes on both sides of the chicken maryland.
  
  MARINATE CHICKEN: Mix the salt and the dashi powder well.
  
  Place the butterflied chicken maryland pieces on the cutting board and
  rub half of the grated garlic all over the surface of the chicken.
  Turn the chicken over and do the same with the rest of the garlic.
  Rub half of the salt with dashi powder all over the chicken, then do
  the same on the other side of the chicken.
  
  Sprinkle half of the pepper over the chicken and rub the surface. Do
  the same on the other side of the chicken with the remaining pepper.
  If using soy sauce, sprinkle the soy sauce over the chicken flesh,
  and rub the soy sauce into the flesh.
  
  Place the chicken pieces on a tray, cover the tray with cling wrap,
  and place it in the fridge for minimum 6 hours, preferably 1 day.
  
  MAKE CHICKEN OIL: Using the side of the knife, smash the garlic and
  the ginger.
  
  Heat a wok (or a deep-frying pan) over medium heat. Put the chicken
  skin pieces into the wok and spread them as much as possible to
  minimise the overlap.
  
  Cook for about 15 minutes, stirring the skins from time to time. As
  the oil comes out of the skins, the skin shrinks a lot and the colour
  changes to brown (note 4).
  
  Add the garlic and the ginger to the wok and cook for further 5
  minutes. Turn the heat off and collect the chicken oil through a
  sieve.
  
  COOK AND SERVE HONETSUKIDORI: Heat the oven griller/broiler to high.
  If you have 2 small trays, cook a chicken on each tray. If not, use
  one larger tray.
  
  Spread 2 tablespoons of Chicken Oil on each tray (total 4 tablespoons
  for 2 chickens). If using one tray, spread 2 tablespoons of Chicken
  Oil on right half area of the tray, another 2 tablespoons of the oil
  on the left half area. Place each chicken on the oil, skin side down.
  
  Place the trays under the grill/broiler, about 10cm/4" below the heat.
  Cook for about 10 minutes until the surface of the chicken starts
  browning.
  
  Turn the chicken over and cook on the skin side for about 10 minutes.
  The surface of the skin should start browning and become crunchy.
  Remove the trays from the oven grill.
  
  Transfer the chicken to a serving plate, skin-side down. Pour the oil
  accumulated in the tray over the chicken. Pile the cabbage pieces on
  the side. Serve while hot, with a pair of scissors and a small piece
  of baking paper (or aluminium foil) to hold the leg.
  
  HOW TO EAT HONETSUKIDORI: Wrap the end of the leg with the paper/foil
  and hold it with your left fingers (for the right hander). Using the
  scissors, cut the meat on both sides of the bones, perpendicular to
  the bone, with about 2.5cm/1" interval. Then, cut the meat along the
  bones. As you cut, a bite-size chicken piece comes off the bone.
  
  Dip the piece of chicken in the oil on the plate and eat it. You can
  also dip a piece of cabbage in the oil to eat. At the end, grab the
  chicken bone and bite the meat off it. This is the best part.
  
  Recipe by Yumiko Maehashi
  
  RECIPE FROM: https://japan.recipetineats.com
  
  Uncle Dirty Dave's Archives
 
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