Dragon Kip - non-traditional Tarragon Chicken

I call this "Dragon Kip" which means tarragon chicken in Dutch - it's a Japanese mash-up (not literally!) kind of deal:

In a little olive oil, wok-fry some deboned chicken thighs (sliced vaguely in half) until they're browned on the surface. Set aside.

Warm up the oven - on my dodgy "Etna" it was gas mark 2 which should be around 140-150C.

Use the same wok to fry some very finely sliced shallots and sliced spring onions until soft and golden-green-brown. Food-process the shallots and spring onion stuff, tarragon leaves, with some shoyu or light soy, a small amount of dashi and some mirin.

Spoon the mix over the thighs in an oven-proof tray-thing of suitable size and bake for 30 minutes or so.

Lovely as a supper or lunch on a bed of rice and uncooked greens (my choice is lamb's lettuce - a kind of brassica leaf cluster thing).

Cold they go down very well at a picnic or on a long train trip. Mmmm salty chicken goodness.