Ingredients
salt and pepper
salt and pepper
1 small head cabbage, core removed and cut into (8) 2-inch wide sections
1 teaspoon olive oil
3 tablespoons sake
1 teaspoon dried red chili flakes
3 tablespoons soy sauce
1 teaspoon grated ginger
3 tablespoon olive oil
1 whole chicken, cut into 6 pieces, about 3 1/2 lbs.
Step by step
In medium bowl, combine olive oil, ginger, soy sauce, dried chili and sake. Place chicken in separate shallow glass bowl and pour marinade over top, reserving 2 teaspoons. Cover and refrigerate 1-2 hours.
Preheat oven to 425 degrees F.
Remove chicken from refrigerator and let come to room temperature 30 minutes. Drizzle olive oil over shallow baking pan. Remove chicken from marinade and arrange on baking pan. Place in oven and bake 15 minutes.
Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid® Stand Mixer, and attach slicing blade. Position medium bowl under attachment to catch sliced cabbage. Put cabbage, 1 section at a time, into feed tube. Turn stand mixer to speed 3 and process until cabbage is sliced. Repeat with remaining sections. Toss sliced cabbage with reserved 2 teaspoons marinade.
Remove chicken from oven and nestle cabbage around chicken. Return to oven and continue baking 20-25 minutes until cooked though and golden. Remove pan from oven and transfer chicken to platter. Return cabbage to oven and continue to roast 10-15 minutes until liquid is reduced and cabbage begins to caramelize.
Remove from oven and serve with chicken.