Brothy Rice with Miso Ginger Chicken 🍚
Winter is coming, and if you need a hug in a bowl, this is the dish for you.
Ingredients 13
Chicken Marinade
2 chicken breasts, boneless, skinless
2 tbsp white miso paste
1 ‒ 2 tsp ginger, freshly grated
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp olive oil
1 tsp honey
Broth
1 ‒ 2 tsp olive oil
2 tsp ginger, freshly grated
2 cloves garlic, minced
2 cups chicken broth, good quality
1 bunch broccolini, chopped into bite-sized pieces
1 tbsp soy sauce
To Finish
1 cup cooked rice, white or brown
spring onion, thinly sliced, and chilli crisp, to garnish
salt and pepper, to taste
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Method 5
Marinate the in the , freshly grated , minced , , , , and for at least 30 minutes (or ideally a couple of hours).
Heat a pan or skillet over medium heat. Place the marinated onto the pan and cook for 5–6 minutes on each side, allowing a crust to develop. Once cooked through, remove the chicken from the pan and allow it to rest.
In a new saucepan, heat the over medium heat. Add the grated and minced , stirring for about 1 minute to release their aromatics. Add the , , and . Let cook for 5–10 minutes, or until the broccolini is tender.
Divide the between 2 bowls. Ladle the broth over the rice, dividing the evenly. Slice the rested and place it on top. Season with salt and pepper to taste.
Garnish with thinly sliced spring onion and chilli crisp.
