Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vinegared miso chicken breast with honey. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Chicken is marinated in Chef John's magical miso honey sauce and grilled over indirect heat to make this simple yet umami-packed recipe. Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and salt.
Vinegared Miso Chicken Breast with Honey is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Vinegared Miso Chicken Breast with Honey is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can have vinegared miso chicken breast with honey using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vinegared Miso Chicken Breast with Honey:
- Get 4 fillets Chicken breast
- Get 3 tbsp Sake
- Get 1 Water
- Make ready [A]
- Make ready 250 grams Miso
- Take 100 grams Honey
- Get 4 tbsp Vinegar
- Make ready [Garnish]
- Take 1 Cucumber, tomato, Japanese mustard
I had a tub of aromatic white miso paste in the back of the refrigerator with just a little left in the bottom. Taste for sweetness and whisk in more honey if desired. Stir in the cilantro and season with pepper. Pickle Brined Fried Chicken With Hot Honey Sauce.
Steps to make Vinegared Miso Chicken Breast with Honey:
- Add the chicken into a 26 cm diameter frying pan and sprinkle over the sake. Add enough water to submerge the chicken.
- Place a lid over the pan and place it over medium heat. Once the water has come to a boil, turn the heat to low and simmer for 7 minutes.
- Add the chicken and juices to a bowl or similar container and tightly wrap with cling film. Leave the chicken to cool.
- Add the [A] ingredients into a separate bowl and mix well.
- Spread out some cling film and place the meat without the juice on top. Brush 1/4 of the mixture from Step 4 on top of each fillet and wrap each one up.
- Place the fillets into the refrigerator for 1 hour to allow the flavours to settle in.
- Slice 2 of the fillets in half on the diagonal and serve with vegetables as a side dish that day. Add the the other 2 to a freezer bag and keep in the fridge for later.
Miso Honey Chicken - Because Honey Miso Chicken Didn't Have the Same Ring to It. It's not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined. Add chicken to the bowl and massage the miso-butter mixture all over it.
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