Miso chicken with fresh ginger
This simple chicken dish is amazing because miso, fermented soybean paste, is a great carrier of flavors. Miso can be found in the refrigerated section in health food stores and Asian markets. You can make this dish with fresh ginger or prepare it with garlic cloves pushed through a press. I really can’t decide which I like better-so sometimes I make a platter of each for parties. In that case, do chicken breasts with ginger and thighs with garlic. If using garlic, push 4 large cloves through a garlic press and add to the miso-water mixture.
Serves 4
1/3 cup white (shiro) miso
1 6” piece fresh ginger
4 large chicken breasts halves on the bone (about 10 ounces each), with skin
- The day before you plan to serve, in a large bowl, combine the miso and 1/3 cup cold water and whisk until thoroughly combined, smooth, and thick.
- Using a small, sharp knife, peel the ginger. Grate the ginger on the large holes of a box grater. Wrap the grated ginger in a paper towel and squeeze the ginger juice, about 2 tablespoons, through the paper towel into the bowl with the miso. Stir to incorporate.
- Cut the chicken breasts in half across the width of each breasts. Add the chicken to the miso-ginger mixture and turn the pieces to coat thoroughly. Sprinkle the chicken liberally with salt. For a more ginger flavor, you can finely chop the remaining ginger pulp, add it to the chicken, and mix again. Cover and refrigerate for 18 to 24 hours.
- Preheat the oven to 500 degrees F.
- Remove the chicken from the bowl, making sure some marinade remains on the chicken, and transfer to a rimmed baking sheet, skin side up. Bake for 10 minutes, then put under the broiler, about 6” from the heat, for 1 to 2 minutes, or until the skin is dark golden brown and the chicken is just firm to the touch. (Be careful not overcook.) Remove the skin and serve immediately.
Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.
ORDER LOW CARB 1-2-3 from AMAZON.COM
