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<strong>Style</strong> | Food 65<br />
Miso chicken & rice bake<br />
A great meal to serve when you have a few people coming for dinner, this one-pot dish tastes like heaven<br />
yet is fuss-free to make. It is important to use white miso paste if you can, as it’s far<br />
less salty than its brown counterpart. Serve with pan-fried broccoli and bok choy on the side..<br />
SERVES 4<br />
INGREDIENTS<br />
• 6 large bone-in, skin-on chicken thigh cutlets<br />
• 1½ cups white rice<br />
• 2 cups chicken stock<br />
• 1 cup water<br />
• ½ white onion – finely diced<br />
• A sprinkling of sesame seeds – toasted<br />
• A handful of fresh coriander<br />
• ½ red chilli – thinly sliced<br />
Miso marinade<br />
• ⅓ cup white miso paste<br />
(or ¼ cup brown miso)<br />
• 3 tablespoons honey<br />
• 2 tablespoons soy sauce<br />
• 2 tablespoons mirin<br />
• 2 tablespoons minced fresh ginger<br />
• 3 large garlic cloves – minced<br />
• 1 teaspoon chilli flakes<br />
• ¼ teaspoon white pepper<br />
Sesame mayo<br />
• ½ cup mayonnaise (I use Kewpie)<br />
• 1 tablespoon soy sauce<br />
• 2 teaspoons sesame oil<br />
METHOD<br />
1. Preheat the oven to 200°C (400°F) fan bake.<br />
2. Mix the Miso Marinade ingredients in a large bowl. Trim<br />
any excess skin off the chicken. Add the chicken to the<br />
marinade, stirring to make sure it is well coated.<br />
3. Pour the rice into a large baking dish. Mix in the stock,<br />
water and onion. Gently place the chicken pieces on<br />
top, pouring all the marinating juices on too. Cover with<br />
a lid or 2 layers of tin foil. Bake for 30 minutes.<br />
4. While the chicken is cooking, make the Sesame Mayo<br />
by mixing the ingredients in a bowl. Set aside.<br />
5. When the chicken has cooked for 30 minutes, take<br />
the baking dish out of the oven, working quickly to<br />
keep the heat in the oven. Carefully remove the lid or<br />
tin foil, then pop the dish back in the oven uncovered<br />
for a further 25 minutes, or until the chicken is fully<br />
cooked through.<br />
6. Serve in the baking dish, drizzled with the Sesame Mayo<br />
and garnished with sesame seeds, coriander and chilli.