The Courier-Mail



SERVES 4 PREPA­RA­TION TIME: 15 MIN­UTES COOK­ING TIME: 1 HOUR 15 MIN­UTES SKILLS: EASY 600g chicken thigh fil­lets, fat well trimmed, halved (about 475g trimmed weight) 1 leek, white part only, thinly sliced 2 cel­ery sticks, sliced 1 large car­rot, peeled, thinly sliced 2 gar­lic cloves, crushed 2 tsp finely grated fresh ginger 1 tbsp miso paste 250ml (1 cup) wa­ter 1 tbsp salt-re­duced soy sauce 1 tbsp mirin 2 cups steamed brown rice, to serve Steamed choy sum, to serve Snow peas, sliced, to serve 2 tsp sesame seeds, lightly toasted Baby herbs, to serve (op­tional) METHOD 1. Pre­heat oven to 160C/140C fan-forced. Spray a large flame­proof oven­proof dish with oil. On cook­top, heat over high heat. Cook chicken, in 2 batches, for 1-2 min­utes each side or un­til golden. Trans­fer to a bowl. Set aside. 2. Re­turn pan to medium heat. Spray with a lit­tle more oil. Cook leek, cel­ery and car­rot, stir­ring, for 5 min­utes or un­til soft. Add gar­lic and ginger. Cook, stir­ring, for 30 sec­onds. 3. Stir in miso and wa­ter un­til smooth. Add soy, mirin and chicken. Cover. Bake for 1 hour or un­til chicken is ten­der and sauce has re­duced. 4. Serve with rice and greens. Sprin­kle with sesame seeds and herbs, if us­ing.

 ??  ??

Newspapers in English

Newspapers from Australia