Best Ginger Miso Chicken With Quick Pickles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH



Miso Chicken in Ginger, Leek and Scallion Broth image

This chicken dish gets most of its flavor from miso, the traditional Japanese paste made from fermented soybeans or other grains, and relies on boneless, skinless thighs, which are nearly impossible to overcook. First simmered in water (or chicken broth for depth), the thighs are then slathered with a seasoned miso mixture and roasted until the miso forms a beautiful glaze. Use light miso (yellow or white) for a mild, nutty flavor, or dark miso (red or brown) for a deeper rustic quality. Both kinds keep up to a year in the refrigerator.

Provided by David Tanis

Categories     weekday, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

8 boneless, skinless chicken thighs (about 3 pounds)
Salt and pepper
2 large garlic cloves, smashed but not peeled, plus 1/2 teaspoon grated garlic
1 (2-inch) piece ginger, peeled and thickly sliced, plus 1 teaspoon grated fresh ginger
1 small onion, thinly sliced
6 cups chicken broth (optional)
1/4 cup mirin
4 tablespoons yellow or red miso
1/2 teaspoon gochugaru (Korean red-pepper flakes)
2 tablespoons rice wine vinegar
2 tablespoons granulated sugar
2 cups leeks, white and tender green parts, chopped into 1/2-inch pieces
1/2 cup thinly sliced scallions, for garnish

Steps:

  • Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
  • In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
  • Bake chicken until browned and glazed, about 20 minutes.
  • While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
  • To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.

GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING



Ginger-Grilled Chicken and Radishes with Miso-Scallion Dressing image

Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.

Provided by Anna Stockwell

Categories     Chicken     Dairy Free     Peanut Free     Ginger     Garlic     Vinegar     Green Onion/Scallion     Radish     Lettuce     Wheat/Gluten-Free     Memorial Day     Backyard BBQ     Entertaining     Spring     Grill

Yield 6-8 servings

Number Of Ingredients 12

3 lb. skinless, boneless chicken thighs
3 1/2 tsp. kosher salt, divided, plus more
1 (12-oz.) can ginger beer
6 garlic cloves, finely grated
3/4 cup plus 6 Tbsp. unseasoned rice vinegar, divided
3 Tbsp. plus 1 tsp. finely grated ginger (from about one 4" piece)
1 Tbsp. white miso
3/4 cup plus 1 Tbsp. vegetable or sunflower oil, plus more for grill
6 scallions, finely chopped
2 bunches radishes, preferably with greens, halved lengthwise
Freshly ground black pepper
3 heads Little Gem lettuce or romaine hearts, leaves separated

Steps:

  • Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
  • Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
  • Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
  • Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
  • Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.

CHICKEN WITH PICKLE SAUCE



Chicken With Pickle Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 6-ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons unsalted butter
1 medium onion, chopped
1 tablespoon chopped fresh thyme
1 cup low-sodium chicken broth
2 large egg yolks
1/2 cup coarsely chopped dill pickles, plus 1/3 cup juice from the jar
5 scallions, finely chopped
1/4 cup chopped fresh parsley
Pumpernickel bread and jarred pickled beets, for serving (optional)

Steps:

  • Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
  • Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.
  • Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl. Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil). Serve with bread and pickled beets, if desired.

Related Topics