Part 4- Miso + Ginger Chicken Brothy Rice

• 総時間: 2 minutes

材料

Caramelised chicken, a warming broth, sticky rice + charred pak choi 🥬 super comforting + nourishing 😋

Protein 69g / Calorie 778

Recipe:

Season the chicken with 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp honey, 1 tsp rice vinegar, and ½ tsp chilli powder. Leave to marinade for ideally atleast 30 mins. Place in the air fryer basket and cook at 180°C for 18–20 minutes, flipping halfway, until golden and cooked through.

Rinse the rice and cook according to packet instructions.

While the rice cooks, heat 300ml chicken bone broth (I used @Freja Bone Broth) in a saucepan and whisk in 1.5 tbsp miso paste, 1 tbsp soy sauce, 2 tsp ginger, 2 minced garlic, spring onions, 1 tsp rice vinegar, and chilli flakes or extra chilli powder. Simmer gently for 30 minutes, then strain for a smooth, flavourful broth.

手順

Heat a drizzle of oil in a frying pan, add the halved pak choi cut-side down, and sear for 2–3 minutes until golden.

Place the cooked rice in a bowl, pour over the strained miso-ginger broth, and top with pak choi and sliced chicken. Garnish with extra spring onions and sesame seeds. Optional: drizzle with chilli oil, sesame oil, or a squeeze of lime.