Miso Chicken & Spinach Rice
Directions
- 1Heat the grill to high.
- 2Heat the grill to high.
- 3Heat the grill to high.
- 4Add the spinach, butter, water, and garlic to a blender.
- 5Add the spinach, butter, water, and garlic to a blender.
- 6Add the spinach, butter, water, and garlic to a blender.
- 7Blitz until vivid green, about 1 minute.
- 8Blitz until vivid green, about 1 minute.
- 9Blitz until vivid green, about 1 minute.
- 10Rinse the sushi rice under cold water a few times until it runs clear, then drain.
- 11Rinse the sushi rice under cold water a few times until it runs clear, then drain.
- 12Rinse the sushi rice under cold water a few times until it runs clear, then drain.
- 13Add the rice to a small saucepan with the spinach water and bring to a boil.
- 14Add the rice to a small saucepan with the spinach water and bring to a boil.
- 15Add the rice to a small saucepan with the spinach water and bring to a boil.
- 16Once boiling, cover with a tight-fitting lid, turn the heat down to low, and cook for 12 minutes.
- 17Once boiling, cover with a tight-fitting lid, turn the heat down to low, and cook for 12 minutes.
- 18Once boiling, cover with a tight-fitting lid, turn the heat down to low, and cook for 12 minutes.
- 19Turn off the heat and leave to steam (lid on) for another 12 minutes.
- 20Turn off the heat and leave to steam (lid on) for another 12 minutes.
- 21Turn off the heat and leave to steam (lid on) for another 12 minutes.
- 22In a mixing bowl, whisk together the miso, honey, soy sauce, lemon juice, MSG (if using), a pinch of salt, and some black pepper.
- 23In a mixing bowl, whisk together the miso, honey, soy sauce, lemon juice, MSG (if using), a pinch of salt, and some black pepper.
- 24In a mixing bowl, whisk together the miso, honey, soy sauce, lemon juice, MSG (if using), a pinch of salt, and some black pepper.
- 25Slice each chicken thigh into three strips, then toss through the miso marinade.
- 26Slice each chicken thigh into three strips, then toss through the miso marinade.
- 27Slice each chicken thigh into three strips, then toss through the miso marinade.
- 28On a tray, lay out the chicken and spoon over any extra sauce.
- 29On a tray, lay out the chicken and spoon over any extra sauce.
- 30On a tray, lay out the chicken and spoon over any extra sauce.
- 31Grill for 6-8 minutes until charred and cooked through.
- 32Grill for 6-8 minutes until charred and cooked through.
- 33Grill for 6-8 minutes until charred and cooked through.
- 34Serve the spinach rice in bowls.
- 35Serve the spinach rice in bowls.
- 36Serve the spinach rice in bowls.
- 37Top with the grilled chicken and spoon over any sauce from the tray.
- 38Top with the grilled chicken and spoon over any sauce from the tray.
- 39Top with the grilled chicken and spoon over any sauce from the tray.
- 40Finish with an egg yolk, chopped chives, and a wedge of lemon.
- 41Finish with an egg yolk, chopped chives, and a wedge of lemon.
- 42Finish with an egg yolk, chopped chives, and a wedge of lemon.
Ingredients
- 400 g Boneless, Skinless Chicken Thighs
- 400 g Boneless, Skinless Chicken Thighs
- 400 g Boneless, Skinless Chicken Thighs
- 90 g Red Miso
- 90 g Red Miso
- 90 g Red Miso
- 40 g Honey
- 40 g Honey
- 40 g Honey
- 20 g Soy Sauce
- 20 g Soy Sauce
- 20 g Soy Sauce
- 0.5 Juice of Lemon
- 0.5 Juice of Lemon
- 0.5 Juice of Lemon
- 0.5 Tsp MSG
- 0.5 Tsp MSG
- 0.5 Tsp MSG
- Salt
- Salt
- Salt
- Black Pepper
- Black Pepper
- Black Pepper
- 100 g Sushi Rice
- 100 g Sushi Rice
- 100 g Sushi Rice
- 125 ml Water
- 125 ml Water
- 125 ml Water
- 50 g Spinach
- 50 g Spinach
- 50 g Spinach
- 1 Garlic Cloves
- 1 Garlic Cloves
- 1 Garlic Cloves
- 10 g Butter
- 10 g Butter
- 10 g Butter
- Egg Yolk
- Egg Yolk
- Egg Yolk
- Chives
- Chives
- Chives
- Lemon Wedges
- Lemon Wedges
- Lemon Wedges
Equipment
blendersmall saucepantight-fitting lidmixing bowltraygrillbowls
Tips
- For the rice, turn off the heat and leave to steam with the lid on for another 12 minutes after cooking for 12 minutes.