Brothy Rice with Miso Ginger Chicken 🍚

Marinate the chicken breasts in the white miso paste, freshly grated ginger, minced garlic, soy sauce, rice wine vinegar, olive oil, and honey for at least 30 minutes (or ideally a couple of hours).

Heat a pan or skillet over medium heat. Place the marinated chicken 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 olive oil over medium heat. Add the grated ginger and minced garlic, stirring for about 1 minute to release their aromatics. Add the chicken broth, broccolini, and soy sauce. Let cook for 5–10 minutes, or until the broccolini is tender.

Divide the cooked rice between 2 bowls. Ladle the broth over the rice, dividing the broccolini evenly. Slice the rested chicken and place it on top. Season with salt and pepper to taste.

Garnish with thinly sliced spring onion and chilli crisp.