Poached chicken with miso sauce

4 servings

Ingredients

Quantity Ingredient
1 Whole chicken (2-3 lb)
Skinned, cut in 4 pcs
(2 breasts and 2 legs)
1 large Yellow onion(s)
Peeled and finely diced
1 tablespoon Ginger, minced
2 Garlic clove(s)
Peeled and minced
1 Bay leaf
2 Star anise pods
1 cup Red miso paste
10 Shiitake mushrooms
Stems discarded
Finely diced
2 ounces Rice noodles
½ cup Dry sherry
6 Scallion
White and green parts
Finely minced
1 tablespoon Cilantro leaves, minced
1 pinch Red pepper flakes
1 teaspoon Lemon zest for garnish

Directions

Lay the chicken pieces on the bottom of a heavy 4-quart saucepan and cover by 1-inch with cold water. Add the onion, ginger, garlic, bay leaf, and star anise to the pan and bring to a boil. Skim the surface, cover, reduce the heat, and simmer for 45 min. Remove the chicken pieces to a plate and cover to keep warm.

Strain the cooking liquid into a clean saucepan, return to low heat, and gently stir in the miso paste. When the paste in incorporated, add the mushrooms and bring to a simmer. Add the rice noodles and simmer for another 5 min. Return the chicken pieces to the pan and stir in the sherry. Sprinkle in the scallions, cilantro and red pepper flakes. Divide among 4 bowls. Garnish each serving with lemon zest.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 50

Submitted By DIANE LAZARUS On 11-24-95

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