Poached chicken with miso sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole chicken (2-3 lb) | |
| Skinned, cut in 4 pcs | ||
| (2 breasts and 2 legs) | ||
| 1 | large | Yellow onion(s) |
| Peeled and finely diced | ||
| 1 | tablespoon | Ginger, minced |
| 2 | Garlic clove(s) | |
| Peeled and minced | ||
| 1 | Bay leaf | |
| 2 | Star anise pods | |
| 1 | cup | Red miso paste |
| 10 | Shiitake mushrooms | |
| Stems discarded | ||
| Finely diced | ||
| 2 | ounces | Rice noodles |
| ½ | cup | Dry sherry |
| 6 | Scallion | |
| White and green parts | ||
| Finely minced | ||
| 1 | tablespoon | Cilantro leaves, minced |
| 1 | pinch | Red pepper flakes |
| 1 | teaspoon | Lemon zest for garnish |
Directions
Lay the chicken pieces on the bottom of a heavy 4-quart saucepan and cover by 1-inch with cold water. Add the onion, ginger, garlic, bay leaf, and star anise to the pan and bring to a boil. Skim the surface, cover, reduce the heat, and simmer for 45 min. Remove the chicken pieces to a plate and cover to keep warm.
Strain the cooking liquid into a clean saucepan, return to low heat, and gently stir in the miso paste. When the paste in incorporated, add the mushrooms and bring to a simmer. Add the rice noodles and simmer for another 5 min. Return the chicken pieces to the pan and stir in the sherry. Sprinkle in the scallions, cilantro and red pepper flakes. Divide among 4 bowls. Garnish each serving with lemon zest.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 50
Submitted By DIANE LAZARUS On 11-24-95