Miso Chicken with Brown Rice

Mimi ON Nov 30, 2011 AT 12:14 pm

Miso marinated chicken recipe

Miso marinated chicken with brown rice

It’s fair to say, Japanese cooking is not the most popular in my home kitchen. I’m not sure why, as myself and family love to eat it when out sometimes but I think it’s always the daunting list of ingredients the recipes you find seem to require. We like a challenge in our kitchen though and so when we were sent some Soybean Miso paste that Cox & Kings, who offer luxury holidays worldwide, had sourced us from Japan, we of course could not let them down. The search for a delicious recipe was on.

The obvious choice when you think of Miso paste would be a Miso soup but we really wanted to find out other ways it could be used. Miso is after all a traditional and massively popular flavouring in Japan which is produced by fermenting either rice, barley and/or soybeans along with salt. It’s high in protein and rich in lots of vital vitamins and minerals which I’m sure along with it’s tasty rich flavouring it provides to many meals, is why it has gained popularity worldwide.

We discovered a Chicken recipe where the meat was marinated in the Miso paste and then cooked with vegetables and brown rice. It was an easy recipe to follow and the result was so tasty. You really feel good for eating these ingredients and the Miso paste gives it a fantastic flavour. I will definitely not be put off cooking this style of food in future, much easier than I imagined.

Cox & Kings offer a range of tailor-made holidays to Japan and in fact to all of their holiday destinations to suit your interests. So as well as enjoying all the culinary delights in Japan for example, you could visit Mount Fuji or take a trip on one for their famous bullet trains. Oh and of course, a shopping trip to Tokyo, yes please!

Have you travelled to Japan and loved a particular special ingredient or recipe? We would love to hear about any exotic holiday locations you have visited and loved or your favourite food destination.

Miso chicken with brown rice

2 tbsps soybean paste (miso)
1 1/2 tbsps peeled fresh ginger (minced)
2 garlic cloves (minced)
16 ozs (approx. 450g) chicken breast halves (skinned boned)
Cooking spray
5 large egg whites (lightly beaten)
1 cup finely chopped onion
1 cup carrot (thinly sliced)
1 tbsp fish sauce
2 1/2 cups brown rice (cooked)
1 cup shiitake mushroom caps (diced shiitake mushroom caps about 3 ounces)
2 tbsps fresh parsley (chopped)
2 tbsps green onions (chopped)
1 tbsp soy sauce
1 1/2 cups spinach (chopped)

Japanese Chicken and Egg

Rub the miso paste over the chicken and chop up your boiled eggs

1. Combine first 3 ingredients in a small bowl. Rub miso mixture over both sides of chicken breast halves. Wrap each breast half securely in cling film. Arrange the packets in steamer rack; place rack in a Dutch oven (basically a steamer). Steam packets, covered, for 20 minutes or until done. Remove packets from steamer; let stand for 5 minutes. Remove chicken from cling film, reserving any liquid within the wrap. Dice the chicken; set aside. Discard water in pan; wipe pan dry with a paper towel to re-use for step 3. If you are using a steamer don’t worry, just get a new pan ready for step 3.

2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add egg whites, and cook 2 minutes or until done. Remove egg whites from skillet; coarsely chop.

3. Add reserved cooking liquid, chicken, onion, carrot, and fish sauce to your pan, and bring to a boil. Reduce heat to medium; cook 5 minutes or until liquid almost evaporates. Add rice, mushrooms, parsley, green onions, and soy sauce; cook for 3 minutes. Stir in egg whites and spinach.

Chicken and miso

Add the brown rice etc to complete your recipe

Recipe found at www.yummly.com

This is a sponsored post.

Related Posts Plugin for WordPress, Blogger...

Comments are closed.