MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH

Miso Chicken in Ginger, Leek and Scallion Broth image

Provided by David Tanis

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.