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.

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