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4 chicken thighs
a little olive oil
one clove garlic, finely chopped
Dressing :
30ml soy sauce
40ml vinegar
30ml olive oil
30ml sesame oil
1 tbsp caster sugar
2 tbsp chopped chives
12 new potatoes, scrubbed
8 Asparagus tips
8 baby corn
1 red onion, sliced
2 bags or bunches watercress, large stems chopped
Marinate the chicken in a little olive oil and one of the garlic cloves. Make a dressing by mixing together the remaining clove of garlic, soy sauce, vinegar, olive oil, sesame oil, sugar and chives and put to one side. Separately, cook the potatoes in their skins until tender, likewise the asparagus and corn, season and keep warm. Heat the griddle and cook the chicken thighs for about 5 minutes each side. Sweat the onion a little oil until soft but not brown, add the watercress and cook for one minute. Remove from heat. Arrange the potatoes, followed by watercress, asparagus and corn on warm plates. Season. Drizzle over the top and around, place the chicken on top and serve.
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