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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.
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
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
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
5
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
6
Remove the chicken from the marinade but retain the juices
7
In a large pan, heat the oil, add the chicken and cook until golden brown. Remove from the pan and add the onions
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
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
10
Slice the chicken and arrange on top, garnish with the spring onions and serve immediately
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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Soy chicken with shiitake mushrooms and lightly pickled vegetables
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