Zentai Akachan no Niwatori (Whole baby chicken)
Ingredients
Chimichuri sauce
Chopped garlic - 10 gm
Chopped onion - 50 gm
Cilantro - 1 bunch
Olive oil - 100 ml
Fresh green chilli - 30 gm
Red wine vinegar - 10 ml
Yuzo sauce (Japanese citrus) - 30ml
Salt and pepper
Lemon juice - 5 ml
Method
Mix all ingredients in a blender.
For chimichuri marination
Cilantro - 300 gm
Garlic - 30 gm
Chopped onion - 100 gm
Olive oil - 5 ml
Red wine vinegar - 10 ml
Lemon juice - 5ml
Green chilli - 30 gm
Oregano - 30 gm
Method
Mix all ingredients nicely and add chicken. Marinate it for five to eight hours. If you don’t have a robata grill, use a normal BBQ grill at a normal temperature of 150 to 160 degrees, and grill it until it is cooked.
Once chicken is ready, you can serve it with chimichuri sauce.
Vadim Shin, Japanese Chef, b-bar, has more than 14 years of culture and expertise as a chef of Japanese cuisine. Prior to b-bar, he introduced Delhi to the fine art of Japanese cuisine as a chef with Shiro and SET'Z. Chef Shin has been associated as a sushi chef with some of the well-known names in Russian hospitality, including the Sheraton, The French and Same. His expertise lies in sushi and sashimi and has a flair for a teppanyaki show. His repertoire includes all preparations of fish and seafood, starting from tempura to kushiyaki. A musician by education, Chef Shin treats his food as another facet of art.
