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Miso-braised chicken with sesame rice
Miso-braised chicken with sesame rice
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Nutty brown rice complements earthy miso chicken. It's high in fiber and essential minerals like magnesium, potassium, and iron.
Ingredients:
  • 600g chicken thigh fillets, fat well trimmed, halved (about 475g trimmed weight)
  • 1 leek, white part only, thinly sliced
  • 2 celery sticks, sliced
  • 1 large carrot, peeled, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 24.00 gm miso paste
  • 250ml (1 cup) water
  • 21.00 gm salt-reduced soy sauce
  • 20.00 ml mirin
  • 400.00 gm steamed brown rice, to serve
  • Steamed choy sum, to serve
  • Snow peas, sliced, to serve
  • 6.00 gm sesame seeds, lightly toasted
  • Baby herbs, to serve (optional)
Instructions:
  • Preheat the oven to 160C/140C fan forced. Spray a large flameproof ovenproof dish with oil and heat over high heat. Cook the chicken in 2 batches for 1-2 minutes on each side until golden. Transfer the chicken to a bowl and set aside.
  • Place the pan back on medium heat and spray with a touch more oil. Sauté leek, celery, and carrot, stirring occasionally, for 5 minutes or until tender. Stir in garlic and ginger and cook for another 30 seconds.
  • Whisk miso and water until smooth. Mix in soy sauce, mirin, and chicken. Cover and bake for 1 hour until chicken is tender and sauce thickens.
  • Serve alongside fluffy white rice and a colorful assortment of fresh greens. For added texture and flavor, sprinkle with a generous amount of nutty sesame seeds and fragrant herbs, if desired.

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