Miso and mirin poached chicken

Name: Miso mirin poached chicken
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1/3 cup (80ml) salt-reduced soy sauce; ¼ cup (80g) white miso paste; ¾ cup (180ml) mirin; 1.8-2kg free-range whole chicken; 5cm piece (25g) ginger, thinly sliced; 2 star anise; 3 cups (600g) brown basmati rice, rinsed; Toasted sesame seeds, to serve; 2 tbs mirin; 2 tbs extra virgin olive oil; 1 tbs rice vinegar; 1 tsp Dijon mustard; 2 Lebanese cucumbers, sliced; ¼ bunch mint; 300g red seedless grapes, halved

Rate now

15m

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

Apr 07, 2018

Make three separate meals at once with this brilliant midweek meal option.

1/3 cup (80ml) salt-reduced soy sauce
¼ cup (80g) white miso paste
¾ cup (180ml) mirin
1.8-2kg free-range whole chicken
5cm piece (25g) ginger, thinly sliced
2 star anise
3 cups (600g) brown basmati rice, rinsed
Toasted sesame seeds, to serve

Cucumber, grape and mint salad

2 tbs mirin
2 tbs extra virgin olive oil
1 tbs rice vinegar
1 tsp Dijon mustard
2 Lebanese cucumbers, sliced
¼ bunch mint
300g red seedless grapes, halved

Method

1.

Add soy, miso and mirin to a large saucepan. Whisk to combine, then add chicken, ginger and star anise. Cover the chicken with 3L cold water. Place over high heat and bring to the boil. Reduce heat to medium-low and gently simmer, uncovered, for 30 minutes. Remove from heat, cover and stand for 30 minutes to let residual heat continue to cook the chicken.
2.

Remove chicken and strain the liquid, discarding solids and reserving the stock. Remove chicken breasts. Reserve drumsticks, thighs and wings for another meal.
3.

Place rice in a large saucepan, add 6 cups reserved stock and place over high heat. (Remaining stock can be frozen.) Bring to the boil, reduce heat to low, cover and cook for 12 minutes. Turn off heat and stand, covered, for 15 minutes.
4.

For the salad, place mirin, oil, vinegar and mustard into a small bowl. Season then whisk to combine. Place cucumber, mint, grapes and dressing into a large bowl, toss to combine.
5.

Divide half the rice among 4 serving bowls. Reserve other half for another time. Slice chicken breasts. To serve, top rice with chicken and salad, and scatter with sesame seeds.