@madebymusashi

Jasmine & Musashi

Chicken with Peach and Hot Honey Irizake Recipe Chicken Thigh with Peach Irizake Dehydrated Peaches 1 peach (not rock solid but not soft either) Cut the peach in half and remove the pit. Slice into 1/4 inch half moons and spread onto a single layer in a dehydrator at 140*F for 2 hours. Remove and dice. Peach and Hot Honey Irizake Sauce 200g sake 20g safflower oil 50g pitted umeboshi 10g soy sauce 2g sugar 1g toasted white sesame seeds 1 crack fresh white pepper 30g diced dehydrated peaches 1 pinch finely chopped tarragon 12g Mike’s Hot Honey Boil the sake in a saucepan to evaporate the alcohol, let cool, then refrigerate. Pass the umeboshi through a fine tamis or strainer and mix with everything except the sake and peaches. Pour in the sake a little at a time just until the sauce is fluid. You won’t be needing all of it. Add the peaches, and adjust the seasoning with more sake, soy sauce and honey to taste. Chicken Thigh 1 bone-in chicken thigh 2 tablespoon unsalted butter 2 sprigs thyme 1 sprig rosemary 2 sprigs sage 1 crushed garlic clove 1/4 inch piece of shallot Cut around the bone to loosen it but not all the way through. The bone will add flavor to the meat in the cooking process. Season the chicken with salt and cook skin side down over medium-low heat with a weight on top until the meat is halfway cooked up the thigh. Your pan should not smoke at any point. If it does, lower the heat, remove the chicken and adding a splash of water. Once the chicken is halfway cooked, move the chicken to the top of the pan and tilt towards you. Add the butter and aromatics to the bottom of the pan and wait until the butter is completely melted. Baste the bone for 30 seconds then flip the chicken away from you and baste the skin. Check the bottom of the chicken after another 30 seconds. Flip and continue basting the bone if it’s undercooked. Rest on a rack skin side up for 5 minutes before serving with the sauce. #madebymusashi #nycfoodie #peachrecipe #irizake #chickenthigh #chickenrecipe #rndmondays #homecooking #professionalchefrecipe #mikeshothoney

On the profile · Oct 31, 2023