Miso Ginger Chicken Brothy Rice
Caramelized chicken in miso-ginger broth with sticky rice and charred pak choi.
Instructions
-
Marinate the Chicken: Combine 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp honey, 1 tsp rice vinegar, and ½ tsp chilli powder. Coat the chicken and marinate for at least 30 minutes.
-
Cook the Chicken: Place the marinated chicken in an air fryer basket. Cook at 180°C (350°F) for 18–20 minutes, flipping halfway through, until golden and cooked through.
-
Cook the Rice: Rinse the rice under cold water and cook according to packet instructions.
-
Make the Broth: Heat the chicken bone broth in a saucepan. Whisk in the miso paste, soy sauce, ginger, garlic, spring onions, rice vinegar, and chilli flakes. Simmer gently for 30 minutes. Strain through a fine mesh sieve for a smooth broth.
-
Char the Pak Choi: Heat oil in a frying pan over high heat. Place the pak choi cut-side down and sear for 2–3 minutes until golden and slightly charred.
-
Assemble: Place the cooked rice in a shallow bowl. Pour over the strained miso-ginger broth. Slice the chicken and arrange on top. Add the charred pak choi. Garnish with spring onions and sesame seeds.
Tips for Success
- Marinating overnight gives the chicken more flavour and colour
- Straining the broth is worth the effort. It gives you a cleaner, silkier texture.
- If you don’t have an air fryer, pan-fry or bake the chicken at 200°C for 25–30 minutes
Optional: Finish with chilli oil, sesame oil, or a squeeze of lime.
