Steps to Make Perfect Steam-Baked Chicken in Miso Marinade
Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Recipe of Favorite Steam-Baked Chicken in Miso Marinade. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Steam-Baked Chicken in Miso Marinade, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steam-Baked Chicken in Miso Marinade delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Steam-Baked Chicken in Miso Marinade is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few components. You can have Steam-Baked Chicken in Miso Marinade using 9 ingredients and 5 steps. Here is how you can achieve that.
I was trying to think of some handy recipes for side dishes that I can make when I'm short on time. Since this meat is marinated in sauce, you can prepare the sauce beforehand and then you just have to steam-bake the chicken when you want to eat it.
While the meat is resting in the refrigerator, give the meat a rub sometimes through the bag to blend in the flavours. The salt content of the miso varies from brand to brand so please adjust the amount accordingly. Recipe by Raby
Ingredients and spices that need to be Make ready to make Steam-Baked Chicken in Miso Marinade:
- 400 grams Chicken thighs
- 2 tbsp ●Miso
- 1 tbsp ●Soy sauce
- 2 tbsp ●Sake
- 2 tbsp ●Mirin
- 2 tsp ●Sugar
- 1 clove ●Garlic
- 1 knob ●Ginger (grated)
- 1 Vegetable oil
Steps to make Steam-Baked Chicken in Miso Marinade
- [Make the Miso Sauce] Combine the ingredients marked with ● in a bowl.
- Cut the chicken into bite-sized pieces and add to a thick plastic bag (I recommend using one with a zip).
- Add the miso sauce into the same bag and close the top. Rub the seasoning into the meat to blend the flavours and leave to rest in the fridge. Keep it in there for over half a day if possible.
- Take the meat out of the bag and wipe it with kitchen paper. Put it into a frying pan that has been oiled with vegetable oil and cook over high heat until browned.
- Turn the meat over and pour in 70 ml water. Cover the pan with a lid and steam bake the chicken over high heat. Once the liquid has evaporated, it's ready to serve.
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