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Wasabi-Miso Crusted Chicken
with Chili-Garlic Aioli
A
few years ago I cooked with a student friend, Clint, who at the time carried
the diagnosis of Coeliac disease (totally gluten intolerant) and had to be very
careful with his eating. Both of us enjoyed cooking, and we started a food blog
on international dishes that by nature did not contain gluten (dishes that
traditionally were free of wheat, barley or rye) rather than substituting
gluten-free ingredients into normally gluten-containing dishes. One of our
creations was this Japanese-influenced wasabi-miso grilled chicken. It was to
be served with rice.
But
we never published it. After posting half a dozen recipes, we suddenly lost
interest and purpose in our blog. Clint discovered that the clinical diagnosis
he had carried for seven or eight years, including all through college, wasn’t
correct. He was totally fine with wheat (pizza, pasta, bread, cakes and pies,
soy sauce, hoisin sauce) as well as barley – notably beer!
Here’s a tweaked version of
our working recipe that never made it into print. It serves four to six when
accompanied by a rice or noodle dish.
1-1/2 pounds boneless,
skinless, chicken breast
3 tablespoons
non-wheat-containing miso
2 teaspoons
non-wheat-containing wasabi paste
1/2 teaspoons grated fresh
ginger
1 green onion, thinly sliced
for garnish
Trim off tough, or fatty parts from chicken. Cut meat into 1/2 inch thick medallions.
Mix well with remaining
ingredients. Spread chicken pieces out on large baking sheet. Roast on
top shelf of pre-heated 375-degree oven for 10 minutes. Flip pieces with metal
spatula. Roast for 4-6 additional minutes, or until lightly golden.
Serve on a generous streak of
chili-garlic aioli (see below) and garnish with thinly sliced green onion.
Chili-Garlic Aioli
1/2 cup mayonnaise
1 tablespoon chili-garlic or
Siracha sauce
2 teaspoons white wine
vinegar
Combine ingredients.
