Sake lees marinated grilled chicken with herb salad & sesame chilli sauce
Serves: 4

Note: Sake lees (or sake kasu, in Japanese) is the lees left over from sake production. Sake lees has a unique aroma and is very nutritious. Sake lees can also be used to tenderise meats. When the sake lees marinated chicken is grilled on Japanese Binchotan charcoal in the Lilotang kitchen, the restaurant is filled with the unique aroma. You will need to marinate the chicken for this dish for 48 hours, so be prepared in advance.

To marinate the chicken – combine the sake lees marinade ingredients in a mixing bowl. Coat the chicken with the marinade, then cover and leave in the fridge for 48 hours.

For the sesame chilli sauce – place the grapeseed oil, red chilli and garlic in a pan over a low heat. Cook gently for 5 minutes to infuse the flavour. Pour into a bowl, mix with the rest of the ingredients and set aside.

For the herb salad – whisk the dressing ingredients together in a bowl. Toss with the shallots, shiso and coriander just before serving.

To serve – remove the marinade from the surface of the chicken with paper towel and bring to room temperature. Grill the chicken on Japanese Binchotan charcoal or over a wood grill, skin-side first for 3 minutes, then for a further 3 minutes flesh-side down. Place some sesame chilli sauce on the middle of each plate, then top with slices of the grilled chicken. Garnish with the herb salad and finish with a sprinkle of black and white sesame seeds.