Ingredients
- 500 g boneless, skinless chicken thighs, cut into large pieces. Skin-on drumsticks or thighs can also be used.
- 1 onion, sliced
- 2 carrots, thinly sliced
- 250 g mushrooms (shiitake, chestnut or mixed), sliced
- 1 red pepper, sliced
- 1 head pak choi, or bag of cavolo nero, each chopped
- 150 g tenderstem broccoli
- 150 g frozen shelled edamame
- 2 spring onions, finely sliced
- 3 cloves garlic, grated
- 25 g fresh ginger, grated
- 2 tbsp white miso paste
- 800 ml chicken stock
- Juice of one lime
- Fresh coriander (optional)
- Tamari
- Kimchi
Method
Add a tablespoon of olive oil to the Le Creuset casserole dish and heat at 7 for a minute. Add the chicken and brown the outside. Remove chicken and put to one side.
Fry onions, mushrooms, carrots, garlic and ginger in the pan for 6-8 minutes until softened.
Mix together thoroughly the miso paste, chicken stock, a tablespoon of tamari, and a tablespoon of rice vinegar. Add to the casserole dish along with the chicken. Return the chicken to the pan, and simmer on about 3, with the lid slightly ajar, for 15 minutes.
Add brocoli, pepper, edamame and then (after another 2 minutes) cavolo nero. If using pak choi, wait 4 minutes instead. Remove from the heat once greens are soft and add sesame oil and lime juice.
Serve with sesame seeds and spring onion (and coriander if used) sprinkled on each plate, and kimchi on the table.
Leave a Reply