Miso & Ginger Chicken Broth Bowls
Serves 4
Ingredients
Miso Chicken
1 Bostock Brothers Boneless Butterfly Chicken
2 tbsp miso paste
2 tbsp light soy sauce
2 tbsp maple syrup
2 tbsp rice vinegar
2 tbsp finely grated ginger
2 tbsp sesame oil
Ginger Broth
1.5L chicken broth
5cm piece ginger, thinly sliced
4 spring onions, white part only (reserve the green tops for garnish)
1 shallot, quartered
1 tsp whole black peppercorns
2 bay leaves
Handful of coriander
1 tbsp soy sauce
1 tsp fish sauce
2 tsp palm sugar or castor sugar
Vegetables
⅓ cabbage, roughly chopped
2 medium carrots, cut into matchsticks
2 tsp sesame oil
To Serve
1 1/2 cups rice, washed
Green tops of the spring onions, finely sliced
Fresh coriander leaves
4 tbsp crispy shallots or toasted sesame seeds
Chilli oil or fresh chilli, to serve
Method
Preheat the oven to 200°C fan bake.
Pat the chicken dry with paper towels and place it skin-side down in a roasting dish. In a small bowl, whisk together the miso paste, soy sauce, maple syrup, rice vinegar, grated ginger and sesame oil. Spoon one-third of the marinade over the chicken and rub to coat. Turn the chicken skin-side up, spoon over another third of the marinade and rub it all over the skin. Reserve the remaining marinade.
Roast for 40 minutes. After 30 minutes, brush the chicken with the remaining marinade and return to the oven for 10 minutes, until golden and cooked through. Remove from the oven, rest for 5–10 minutes, then slice thinly against the grain.
While the chicken cooks, heat a large saucepan over medium heat. Add the sliced ginger, shallot, spring onion whites and peppercorns and dry-fry for 3–5 minutes, stirring occasionally, until lightly charred and fragrant. Pour in the chicken broth and add the bay leaves, coriander stalks, soy, fish sauce and sugar. Bring to the boil, then reduce to a gentle simmer for 20 minutes. Strain through a fine sieve and keep the broth warm.
Meanwhile, cook the rice according to the packet instructions.
Heat the sesame oil in a large frying pan or wok over medium-high heat. Add the cabbage and carrots and cook for 4–5 minutes, adding half a ladle of the broth after a couple of minutes to help soften the vegetables.
To serve, divide the cooked rice between four bowls. Top with the cabbage, carrots and sliced chicken, then ladle over the hot broth. Finish with the sliced spring onions, fresh coriander, crispy shallots or toasted sesame seeds and a drizzle of chilli oil, if using.
