Miso Chicken & Spinach Rice
Directions
- 1Heat the grill to high.
- 2Add the spinach, butter, water and garlic to a blender and blitz until vivid green, 1 minute or so.
- 3Rinse the sushi rice under cold water a few times until it runs clear, then drain.
- 4Add the rinsed sushi rice to a small saucepan with the spinach water and bring to the boil.
- 5Once boiling, cover with a tight-fitting lid, turn the heat down to low and cook for 12 minutes.
- 6Turn off the heat and leave to steam (lid on) for another 12 minutes.
- 7In a mixing bowl, whisk together the miso, honey, soy sauce, lemon juice, MSG (if using), a pinch of salt and some black pepper.
- 8Slice each chicken thigh into three strips, then toss through the miso marinade.
- 9On a tray, lay out the chicken and spoon over any extra sauce.
- 10Grill for 6-8 minutes until charred and cooked through.
- 11Serve the spinach rice in bowls.
- 12Top with the grilled chicken and spoon over any sauce from the tray.
- 13Finish with an egg yolk, chopped chives and a wedge of lemon.
Ingredients
- 400 g Boneless, Skinless Chicken Thighs
- 90 g Red Miso
- 40 g Honey
- 20 g Soy Sauce
- 0.5 Juice of Lemon
- 0.5 Tsp MSG
- 1 pinch Salt
- 1 some Black Pepper
- 100 g Sushi Rice
- 125 ml Water
- 50 g Spinach
- 1 Garlic Cloves
- 10 g Butter
- 1 Egg Yolk
- 1 some Chives, chopped
- 1 some Lemon Wedges
Equipment
blendersmall saucepanmixing bowltraygrill
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