Miso & ginger chicken
with brown rice salad
An Asian-inspired salad to suit any occasion
About this Recipe
Miso paste is handy to keep in the fridge for marinades, sauces, or simply add a tablespoon to hot water for a quick warming drink.
Step by Step Instructions
2 tbsp white miso paste
1 tbsp olive oil
1 tbsp tamari
1 tbsp mirin (rice wine)
1 tbsp sesame oil
1 tbsp grated fresh ginger
2 cloves garlic, crushed
4 small chicken breasts, skin on
1 cup brown rice
1 cup frozen shelled edamame beans
2 cups red cabbage, finely shredded
½ telegraph cucumber, cut into long strips
1-2 carrots, julienned
Large handful fresh coriander leaves to garnish
Pre-heat the oven to 160C fan bake.
Whisk the miso paste with the olive oil, tamari, mirin, sesame oil, ginger and garlic in a large bowl, then add the chicken breasts and turn to coat.
Place skin-side up in a lined baking dish and scrape any marinade left in the bowl on top. Add 1/3 cup of water to the base of the dish, then roast for 30 minutes, or until the chicken is fully cooked through. Don’t let the miso marinade catch and burn on the base of the dish.
While the chicken is roasting, bring a large saucepan of water to the boil and add the rice. Cook for 20 minutes, then drain well and leave in the pan with a lid on.
Steam the edamame beans over a pan of boiling water for 2 minutes, then rinse in a colander under cold running water to refresh them. Prepare the cabbage, cucumber and carrots.
To assemble: Divide the hot cooked rice between 4 bowls and top with the vegetables. Slice the chicken thinly, arrange over the top of the salad and spoon over the roasting pan juices.
Option to top with roasted shallots or finely sliced red chilli, as well as fresh coriander
Fresh ginger contains many antioxidant compounds and drinking ginger tea in between meals helps to maintain gut motility, a sweeping action that clears debris from the digestive tract when the stomach is empty.
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