In the interests of full disclosure, Food Writing Boot Camp is led by Laurie Buckle who is the Editor of “Fine Cooking”, from Taunton Press. She was responsible for the re-design of the magazine last year and she is a wealth of information about food writing. She started her career at Bon Appetit and it’s been on a quite a trajectory ever since. But since I am not pursuing a degree and will not be graded for my course work, I promise you this is not an attempt to curry favor with my teacher.
8 bone-in, skin-on chicken thighs, trimmed
Kosher salt and freshly ground black pepper
16 small to medium shiitake mushrooms, stemmed
8 medium scallions (green parts only), cut into 3-inch lengths and split.
1/2 cup soy sauce
1/3 cup granulated sugar
2 Tbs. mirin
1/2 tsp. finely grated orange zest
2 Tbs. fresh orange juice
1-1/4 tsp. cornstarch
2 tsp. toasted sesame seeds
While the chicken is cooking, combine the soy sauce, sugar, mirin, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.