Seared Miso Chicken in Ginger Broth

A seemingly complex dish made simple with seared miso-marinated chicken served over ginger-infused broth and rice. Finished with garlic chili crunch for an added depth of flavor.

By @painkllrapril

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 4 pieces Chicken Thighs preferably boneless and skinless
• 2 tbsp Miso Paste
• 4 tbsp Soy Sauce
• 2 tbsp Rice Wine Vinegar
• 2 tbsp Honey
• 4 cloves Garlic Cloves grated
• 2 tbsp Sesame Oil
• 2 tsp Mirin
• 1 cup Rice
• 4 pieces Marinated Chicken Thighs from step 1
• 4 cups Chicken Broth
• 1 piece Spring Onion roughly chopped
• 1.6 inch Ginger roughly chopped
• 1 clove Garlic Clove roughly chopped
• 0 Salt
• 0 Black Pepper
• 0 Cooked Rice from step 2
• 0 Garlic Chili Crunch for garnish
• 0 Green Onions for garnish

Instructions

1. Marinate the chicken thighs with miso paste, soy sauce, rice wine vinegar, honey, grated garlic, sesame oil, and mirin. Let it sit for at least 20 minutes.
2. While the chicken marinates, start cooking rice according to package instructions.
3. Sear the marinated chicken on high heat in a skillet until cooked through and nicely glazed, then set aside.
4. Using the same skillet, add chicken broth, spring onion, chopped ginger, and garlic. Season with salt and pepper, then let simmer.
5. Assemble the dish by placing cooked rice in a bowl, ladling over the ginger broth, and topping with seared chicken. Garnish with green onions and garlic chili crunch.