Miso Chicken and Rice

Ingredients

Scaled for your household (3 portions) · original serves 3

• Soy sauce2 tbsp
• Oyster sauce1 tbsp
• Shaoxing wine1 tbsp
• White Or Red Miso1 tbsp
• Kosher Salt (optional)½ tsp
• Granulated Sugar½ tsp
• Toasted Sesame Oil½ tsp
• White Pepper Or Freshly Ground Black Pepperto taste
• Chicken thigh fillets1 lb
  skinless chicken thighs, cut into 1-inch strips
• Brown Mushroom8
  thinly sliced, or 4 dried shiitakes, soaked, stemmed, and thinly sliced
• Jasmine rice1 cup
• Chicken stock1 cup
  plus 2 tablespoons extra for the oven option
• Inch Slice Of Ginger Or¼
  minced or grated
• Scallions Whites And Greens Separated2
  thinly sliced, whites and greens separated

Method

1. 1

   Both cooking methods: in a roomy bowl, mix together the soy sauce, oyster sauce, wine, miso, salt (if using), sugar, sesame oil,; then several grinds of white pepper. stir in the chicken and mushrooms and mix so that they’re evenly coated.

2. 2

   In a rice cooker: In the bowl of a 3-cup or larger rice cooker, mix together the rice, 1 cup broth,; then ginger. Scrape the chicken mixture and any marinade left in the bowl on top. Scatter with scallion whites. Close the put the lid on, start a Quick or Regular cycle, and cook until the cycle is done. Open the lid and check the chicken for doneness; occasionally I need to move the pieces around and give it 5 more minutes to finish. Scatter with scallion greens and eat right away.