Miso Chicken & Spinach Rice
Directions
- 1Add the spinach, butter, water, and garlic to a blender.
- 2Add the spinach, butter, water, and garlic to a blender.
- 3Add the spinach, butter, water, and garlic to a blender.
- 4Blitz until the mixture is vivid green.
- 5Blitz until the mixture is vivid green.
- 6Blitz until the mixture is vivid green.
- 7Rinse the sushi rice under cold water until it runs clear, then drain.
- 8Rinse the sushi rice under cold water until it runs clear, then drain.
- 9Rinse the sushi rice under cold water until it runs clear, then drain.
- 10Add the rice to a small saucepan with the spinach water.
- 11Add the rice to a small saucepan with the spinach water.
- 12Add the rice to a small saucepan with the spinach water.
- 13Bring to a boil.
- 14Bring to a boil.
- 15Bring to a boil.
- 16Cover with a tight-fitting lid, turn the heat down to low, and cook for 12 minutes.
- 17Cover with a tight-fitting lid, turn the heat down to low, and cook for 12 minutes.
- 18Cover 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.
- 26Slice each chicken thigh into three strips.
- 27Slice each chicken thigh into three strips.
- 28Toss the chicken through the miso marinade.
- 29Toss the chicken through the miso marinade.
- 30Toss the chicken through the miso marinade.
- 31Lay out the chicken on a tray and spoon over any extra sauce.
- 32Lay out the chicken on a tray and spoon over any extra sauce.
- 33Lay out the chicken on a tray and spoon over any extra sauce.
- 34Grill for 6-8 minutes until charred and cooked through.
- 35Grill for 6-8 minutes until charred and cooked through.
- 36Grill for 6-8 minutes until charred and cooked through.
- 37Serve the spinach rice in bowls.
- 38Serve the spinach rice in bowls.
- 39Serve the spinach rice in bowls.
- 40Top with the grilled chicken.
- 41Top with the grilled chicken.
- 42Top with the grilled chicken.
- 43Spoon over any sauce from the tray.
- 44Spoon over any sauce from the tray.
- 45Spoon over any sauce from the tray.
- 46Finish with an egg yolk, chopped chives, and a wedge of lemon.
- 47Finish with an egg yolk, chopped chives, and a wedge of lemon.
- 48Finish 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 unit lemon juice
- 0.5 unit lemon juice
- 0.5 unit lemon juice
- 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 unit garlic cloves
- 1 unit garlic cloves
- 1 unit 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 saucepanmixing bowltray