Lightly pickled vegetables help to cut through the rich, soy-flavoured chicken in this stunning main from Andy Waters. This soy chicken recipe makes a brilliant midweek dinner, so long as you've marinated the chicken beforehand and set aside an hour to pickle the vegetables.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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First prepare the chicken. Combine the marinade ingredients in a large bowl and mix well. Make 2-3 diagonal cuts on each side of the chicken breasts, place the breasts in the marinade and leave for anywhere between 4 and 24 hours to marinate. The longer you leave it, the more intense the flavour will be
4 corn-fed chicken breasts, skinned
80ml of soy sauce
80ml of water
3 tsp dark soya sauce
4 tbsp of brown sugar
50ml of rice wine
3 slices of fresh ginger
2 garlic cloves
Meanwhile, combine the red wine vinegar, water, sugar and salt in a pan and bring to a simmer, leave until the salt and sugar dissolve
120ml of red wine vinegar
120ml of water
3 tbsp of caster sugar
1 tbsp of salt
Remove the vinegar mixture from the heat. Slice the asparagus spears in half lengthways and place in a heatproof bowl along with the other prepared vegetables
8 asparagus spears, trimmed
1 carrot, cut into thin rounds on the bias
1 red pepper, cut into thin strips
12 mangetout, cut in half on the bias
While the marinade is still warm, pour over the top of the vegetables and cover with cling film. Set aside for at least an hour to pickle
Test to see if the vegetables are pickled - they should be slightly tender, but still crunchy. When ready, strain and store in the fridge until ready to serve
Remove the chicken from the marinade but retain the juices
In a large pan, heat the oil, add the chicken and cook until golden brown. Remove from the pan and add the onions
1 small onion, finely diced
2 tbsp of olive oil
Cook the onions until soft, then add the juices from the marinade and the sliced shiitakes. Return the chicken back to the pan, bring to a gentle simmer and cook for 30 minutes
6 shiitake mushrooms, thinly sliced
Remove the pickled vegetables from the fridge and allow to come up to room temperature. Once the chicken is ready, add some of the juices to the vegetables, toss to coat and place in the centre of each plate
Slice the chicken and arrange on top, garnish with the spring onions and serve immediately
2 spring onions, finely sliced for garnish
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