Ginger Miso Chicken With Quick Pickles Recipes

MISO CHICKEN IN GINGER, LEEK AND SCALLION BROTH

Steps:

• Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
• In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
• Bake chicken until browned and glazed, about 20 minutes.
• While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done - soft, but still green, about 5 minutes.
• To serve, slice chicken into 1/4-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.

GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING

Steps:

• Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
• Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
• Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
• Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
• Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.

GINGERY QUICK PICKLES

Steps:

• Stuff the cucumbers, ginger and lime into a 1-quart glass or plastic jar with a tight-fitting lid.
• In another 1-quart jar, combine the vinegar, water, salt, sugar and coriander. Close the jar and shake vigorously until the salt and sugar dissolve. Pour over the cucumbers, cover and refrigerate for at least 6 hours (preferably overnight) or up to 1 month.

SPICY ROASTED CHICKEN THIGHS WITH MISO AND GINGER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Pat chicken thighs dry and place in a large bowl.
• Combine garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce in a food processor or small chopper; blend until a saucy red paste forms.
• Dump paste over the chicken and mix until well coated. Spread chicken in a single layer on a large baking sheet.
• Roast in the preheated oven for 15 minutes. Flip and continue to cook until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven and let rest for 5 minutes before serving.

MISO CHICKEN SANDWICHES WITH GINGER MAYONNAISE

Steps:

• For the chicken: Heat the broiler and line a broiler pan with foil, or you can grill the chicken.
• Stir the miso, soy sauce, and ginger together and brush both sides of the chicken with the mixture.
• Broil on the foil lined pan, 6 inches from the heat, or grill, turning once about 2 minutes per side until cooked through, set aside.
• For the mayonnaise: Whisk the mayonnaise, vinegar, soy sauce, ginger, chili or hot sauce and sesame oil together in a bowl, set aside.
• Assemble the sandwiches: Slice the chicken in pieces.
• Cut the rolls open and spread the mayonnaise on the 2 halves of each, layer the chicken, avocado and cucumber slices, and sprouts on each roll.