• Ingredients: 22
  • Serves: 2

Chinese-style roast chicken thighs with garlic cloves, chopped, a 1-inch cube of peeled fresh gingerroot, quartered, soy sauce, cider vinegar, honey, aniseed, salt, chicken thighs.


For Saté:

  • Lime slices

For peanut sauce:

  • Hibiscus or gardenia flowers

Pesto Layer

  • Fresh herb sprigs
  • Sourdough bread slices

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 In a blender purée the garlic and the gingerroot with the soy sauce, the vinegar, the honey, the aniseed, and the salt.

    For this step you will need

  2. Step 2 In a resealable plastic bag combine the marinade with the chicken thighs and let the chicken marinate at room temperature for 15 minutes.

    For this step you will need

  3. Step 3 Arrange the chicken on the rack of a foil-lined broiler pan, discarding the marinade, and roast it in the middle of a preheated 425°F.

    For this step you will need

Nutrition information

Calories 540 Carbohydrates 10 g (3%)
Fat 38 g (58%) Protein 38 g (76%)
Saturated Fat 10 g (51%) Sodium 1,369 mg (57%)
Polyunsaturated Fat 8 g Fiber 0 g (2%)
Monounsaturated Fat 16 g Cholesterol 222 mg (74%)