Miso Chicken with Fresh Ginger

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This simple chicken dish is amazing because miso, fermented soybean paste, is a great carrier of flavors. Miso can be found in the refrigerated section in health food stores and Asian markets. You can make this dish with fresh ginger or prepare it with garlic cloves pushed through a press. I really can’t decide which I like better-so sometimes I make a platter of each for parties. In that case, do chicken breasts with ginger and thighs with garlic. If using garlic, push 4 large cloves through a garlic press and add to the miso-water mixture.

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Serves 4

1/3 cup white (shiro) miso

1 6-inch piece fresh ginger

4 large chicken breast halves on the bone (about 10 ounces each)

The day before you plan to serve, in a large bowl, combine the miso and 1/3 cup cold water and whisk until thoroughly combined, smooth and thick.

Using a small sharp knife, peel the ginger. Grate the ginger on the large holes of a box grater. Wrap the grated ginger in a paper towel and squeeze the ginger juice, about 2 tablespoons, through the paper towel into the bowl with the miso. Stir to incorporate.

Cut the chicken breast in half across the width of each breast. Add the chicken to the miso-ginger mixture and turn the pieces to coat thoroughly. Sprinkle the chicken liberally with salt. For a more gingery flavor you can finely chop the remaining ginger pulp, add it to the chicken and mix again. Cover and refrigerate for 18 to 24 hours.

Preheat oven to 500 degrees.

Remove the chicken from the bowl, making sure some marinade remains on the chicken, and transfer to a rimmed baking sheet, skin side up. Bake for 10 minutes then put under the broiler, about 6 inches from the heat, for 1 to 2 minutes, or until the skin is golden brown and the chicken is firm to the touch. (Be careful not to overcook.) Remove the skin, if desired, and serve immediately.



  • Arthur Schwartz

    About Arthur: The New York Times Magazine called Arthur Schwartz “a walking Google of food and restaurant knowledge.” As the restaurant critic and executive food editor of the New York Daily News, which he was for 18 years, he was called The Schwartz Who Ate New York. Nowadays, he is best known as The Food Maven, the name of his website. Whatever the sobriquet, he is acknowledged as one of the country’s foremost experts on food, cooking, culinary history, restaurants, and restaurant history. Visit Arthur At: www.foodmaven.com

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