poached chicken with miso recipe
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Recipe type: meat
Prep time: 
Cook time: 
Total time: 
 
Serves 3-4
Ingredients
  • 2 quarts (2 liters) room-temperature water
  • 1½ tablespoons (15g) kosher salt
  • 2 medium skin-on, bone-in chicken breast halves (about 1½ pounds; 680g) [This is what the original recipe says to use -- I'm not a fan of the breast meat. I use boneless, skinless OR bone-in and skin-on chicken thighs. Both work great.]
  • 1 whole green onion, plus more thinly sliced for garnish
  • 1 (2-inch) knob peeled fresh ginger, thinly sliced
  • 2 tablespoons (30ml) vegetable oil
  • 2 tablespoons (30ml) fresh juice from 1 lemon
  • 2 teaspoons (10ml) white miso (a mix of red and white is ok too)
  • 2 teaspoons (10ml) soy sauce
  • 1 teaspoon (6ml) toasted sesame oil
  • 7 ounces watercress (200g; about 2 quarts, loosely packed -- the original recipe's recommendation. I actually have served with arugula which is wonderful or just rice)
  • Warm cooked rice, for serving
Instructions
  1. Combine water and salt in a large saucepan, stirring to dissolve salt.
  2. Add chicken, scallion, and ginger and set over medium-high heat until water temperature reaches between 150 and 160 degrees F. Maintain this water temperature in this range. (This was a little tricky for me. You may need to monitor the stove heat frequently to keep it from rising too much.)
  3. Cook until thickest part of chicken registers 150 degrees F, about 1 hour.
  4. Remove chicken from broth and let rest. Strain broth through a fine-mesh strainer and save for another use (add it to my Taiwanese sesame chicken).
  5. Meanwhile, in a small bowl, whisk together oil, lemon juice, miso, soy sauce, and sesame oil until smooth.
  6. If using watercress: toss watercress/arugula in a bowl to lightly coat with a couple of tablespoons of miso dressing.
  7. If using bone-in chicken, remove and discard chicken skin and cut chicken meat from bones; discard bones. Slice chicken across the grain into ½-inch pieces.
  8. Drizzle miso vinaigrette onto chicken and garnish with sliced scallions. Serve with rice and watercress/arugula
Recipe by story of a kitchen at https://www.storyofakitchen.com/meat-recipes/poached-chicken-with-miso-recipe/