Miso Chicken

This is better if left to marinade for a few hours, however, it still works well if left to the last minute. Spooning the Miso reduction onto the partially cooked chicken creates a a delicious golden glaze. Serve with steamed rice, green vegetables and some Japanese style pickled vegetables. Leftover cold chicken can be used in a sandwich, salad or in some homemade'sushi'

I have also barbecued the chicken without the basting it with the Miso reduction and sesame seed topping.

Miso Chicken

1 kg chicken thigh fillets, or 1 per person 1 clove garlic, crushed sesame seeds

Marinade 2 tablespoons Miso paste 3 tablespoons sushi vinegar 1 tablespoon soy sauce ½ teaspoon garlic powder 1 tablespoon sugar 1 small knob green ginger, finely grated

Method

Combine marinade ingredients in a large bowl.

Cut each thigh fillet into two or three pieces and place in marinade. Cover and refrigerate for a few hours/overnight.

Line a shallow oven tray with foil and then a piece of baking parchment.

Remove chicken from marinade and retain the marinade. Place chicken pieces on the paper and bake at 180 Deg C for ten minutes.

Meanwhile, pour marinade into a saucepan and add the clove of crushed garlic. Boil/simmer until sauce is really thick.

Remove chicken from the oven, spoon a little of the Miso reduction over each piece and sprinkle with sesame seeds. Return to oven and cook a further ten minutes or until cooked and golden brown.



This is how

Line a shallow oven tray with foil and then a piece of baking parchment.

Remove chicken from marinade and retain the marinade. Place chicken pieces on the paper

Remove chicken from the oven.









Spoon a little of the Miso reduction over each piece of chicken (it needs to be thick)  and sprinkle with sesame seeds.

Return to oven and cook a further ten minutes or until cooked and golden brown.