Miso ginger chicken & brothy rice bowl
Crispy-skinned chicken thighs finished in a savoury miso and ginger broth with shiitake mushrooms, edamame and broccoli. Serve it over jasmine rice with plenty of broth spooned over the top. **Chefs kiss**
SERVES: 4 PREP TIME: 15 mins TOTAL TIME: 60 mins
INGREDIENTS
Crispy-skinned chicken thighs finished in a savoury miso and ginger broth with shiitake mushrooms, edamame and bok choy. Serve it over jasmine rice with plenty of broth spooned over the top.
6 bone-in, skin-on chicken thighs
2 tablespoons rice wine vinegar
3 tablespoon finely grated fresh ginger
2 garlic cloves, crushed
250 g shiitake mushrooms, sliced
2 cups chicken stock or chicken bone broth, warmed
3 tablespoons miso paste
3 tablespoons gluten-free soy sauce or tamari
2 tablespoons honey
1 teaspoon sesame oil
1 cup frozen shelled edamame
A bunch of sprouting broccoli
1 lime, juiced
Thinly sliced spring onions (white and green parts) and Furikake or sesame seeds for garnish
Cooked jasmine rice, to serve
Method
Preheat the oven to 220°C fan-forced.
Arrange the chicken thighs skin-side up in a large roasting tray. Add the ground ginger, garlic, sea salt and olive oil, rubbing the mixture over the chicken. Pour the vinegar around the chicken and then put the tray in the oven.
Roast for 25–30 minutes, or until the chicken skin is golden and the fat has begun to render.
Meanwhile, in a jug whisk together the chicken stock, miso paste, soy sauce, honey and sesame oil until combined.
Remove the chicken from the tray and set it aside briefly. Add the shiitake mushrooms to the rendered chicken juices. Toss them briefly before adding in the broth.
Return the chicken to the tray, keeping the skin above the broth so it remains golden. Reduce the oven temperature to 180°C fan-forced.
Cover the tray tightly with foil and return it to the oven about 20 minutes.
Remove the foil and add the edamame and broccolini, nestling them into the broth around the chicken. Cook uncovered for another 10–15 minutes, or until the vegetables are tender and the chicken is cooked through.
Divide the jasmine rice between bowls. Top with the chicken, mushrooms and greens, then generously spoon over the miso ginger broth.
Squeeze over the lime for acidity and brightness then garnish with the sliced spring onion, and Furikake or sesame sprinkles, and
Buon appetito x
Good to know
Don’t waste the broth - it’s the best bit. Serve this one in shallow bowls so the rice can soak up all that deeply savoury miso, ginger and chicken goodness.
