Ingredients: 4 chicken trees without leather, 4 cucumber, 50-70 g of pickled ginger, mint beam, 2 cloves of garlic, 2 tbsp. Spoons of olive oil, chopping sea salt. For marinada: 20-30 g of ginger root, 1 garlic clove, 2 tbsp. spoons Sake, 2 tbsp. spoons of soy sauce, 2 tbsp. Spoons of miso-paste, 1 h. Spoon Sugar Muscovaduda, ¼ h. Spoons of ground chili.
Cooking method: oven preheat to 200 degrees. Ginger root clean and grate on a small grater (it should turn out to be 1 tsp). Clot of garlic clean, crush the knife with a flat side and chop finely. Prepare marinade: combine miso-paste, soy sauce and sake, all mix, then pour sugar, chili, add grated ginger and garlic and mix everything again. The ham is cut in half (on the thigh and the shin), put in the marinade, mix and leave for 10 minutes at room temperature or send a couple of hours to the fridge. Clear cucumbers from the peel, cut along and remove seeds along and remove seeds. The flat side of the knife slightly crush the sinks of cucumbers, then chop them with large pieces. Mint large cut. The remaining garlic is cleaned, crush the flat side of the knife and chop.
Sliced cucumbers to connect with pickled ginger, mint and garlic, salting and mix. In a severe deep pan that can be put into the oven, warm the olive oil, lay out the chicken along with the marinade and fry from all sides to a ruddy crust. Cover the frying pan with a lid or tighten the foil and send to the heated oven. After 30 minutes, the chicken turn over, cover the lid and cook for another 10 minutes, then remove out of the oven. A part of the sauce formed in the frying pan can pour the finished chicken, the remaining sauce to drain and use for the preparation of red rice with artichokes and cardamon.