smittenkitchen
Miso Chicken and Rice
Full of flavor and exemplary in weeknight ease, this one pot miso chicken and rice, adapted from the late Lucky Peach magazine, is one of those dinners we never stop making.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking dish
- ●oven
📝 Preparation Steps
1
Both cooking methods: In a large bowl, combine the soy sauce, oyster sauce, wine, miso, salt (if using), sugar, sesame oil, and several grinds of white pepper. Add the chicken and mushrooms and stir so that they’re evenly coated.
2
In a rice cooker: In the bowl of a 3-cup or larger rice cooker, combine the rice, 1 cup broth, and ginger. Scrape the chicken mixture and any marinade left in the bowl on top. Scatter with scallion whites. Close the cover, start a Quick or Regular cycle, and cook until the cycle is done. Open the lid and check the chicken for doneness; occasionally I need to move the pieces around and give it 5 more minutes to finish. Scatter with scallion greens and eat right away.
3
In the oven: Heat oven to 350°F (175°C). In a 1.5- to 2-quart baking dish (I used
4
), combine the rice, 1 cup plus 2 tablespoons broth, and ginger. Scrape the chicken mixture and any marinade left in the bowl on top. Scatter with scallion whites. Cover tightly with foil and bake for 35 to ⏱️ 45 minutes, checking on the early end, until rice is tender and chicken is cooked. Double-check the chicken for doneness; you might need to shuffle the pieces around and give it 5 to 10 more minutes to finish. Scatter with scallion greens and eat right away.
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