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Miso Chicken and Rice

Servings: 3

Ingredients

  • 2 Tbls low sodium soy sauce
  • 1 Tbls oyster sauce
  • 1 Tbls Shaoxing wine I substituted sherry
  • 1 Tbls miso
  • 1/2 tsp sugar
  • 1/2 tsp toasted sesame oil
  • White pepper or freshly ground black pepper
  • 1 lb boneless, skinless chicken thighs cut into 1-inch strips
  • 3-4 oz fresh shiitake mushroom caps thinly sliced
  • 1 c jasmine rice
  • 1 c chicken broth plus 2 tablespoons extra for the oven option
  • 1 tsp minced or grated fresh ginger
  • 2 scallions, thinly sliced whites and greens separated

Instructions

Both Cooking Methods

  • In a large bowl, combine the soy sauce, oyster sauce, wine, miso, sugar, sesame oil, and several grinds of pepper. Add the chicken and mushrooms and stir so that they’re evenly coated.

In a Rice Cooker

  •  In the bowl of a 3-cup or larger rice cooker, combine the rice, 1 cup broth, and ginger. Scrape the chicken mixture and any remaining marinade from the bowl on top. Scatter with scallion whites. Close the cover, start a Quick or Regular cycle, and cook until the cycle is done. Open the lid and check the chicken for doneness; you might need to move the pieces around and give it 5 more minutes to finish. Scatter with scallion greens and eat right away.

In the oven

  • Heat oven to 350°F. In a 1.5- to 2-quart baking dish, combine the rice, 1 cup plus 2 tablespoons broth, and ginger. Scrape the chicken mixture and any remaining marinade from the bowl on top. Scatter with scallion whites. Cover tightly with foil and bake for 35 to 45 minutes, checking on the early end, until rice is tender and chicken is cooked. Double-check the chicken for doneness; you might need to shuffle the pieces around and give it 5 to 10 more minutes to finish. Scatter with scallion greens and eat right away.