Friday, September 26, 2014

chicken soup in miso

I had the sudden urge to cook chicken in miso today
I've no idea how to go about making it as I've never tasted it before
but I figured it should be like cooking chicken soup with miso added towards the end
and my guess was right!
it was a sweet success :)

Here's how I did it:

wash 1 chicken thigh and cut into smaller pieces

marinate them in 2 grated garlic + 1/2" grated ginger and set aside

heat a medium pot and pour in 1 Tbsp cooking oil

while the oil is heating up toss in 1 cinnamon stick + 1 star anise + 4 cloves and let the aroma of the

 spices invade your kitchen

saute 1 diced onion until fragrant and transparent

add in the marinated chicken thigh and stir-fry it for a few minutes before adding in water just

 enough to cover/immerse the chicken in it

toss in 1 sliced celery stalk + 3 sliced mushroom + 1 sliced carrot + 1 cut green chilly

cover the pot with lid halfway open and allow all ingredients to boil

add in 1 tsp salt to bring out the ingredients' flavor

simmer gently until the gravy thickens slightly

off the fire and sprinkle with chopped cilantro and scallions

allow the bubbles of the boiling soup to subside

add in 1 small packet of Miso paste into the gravy  and mix well

taste for saltiness

serve immediately

a word on Miso paste
it must be added last and after the fire is off
this is to allow the enzymes in it to remain active
boiling temperature just kill it all
if extra salt is needed add it in the soup during eating

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