One of the staples we have in our fridge is bonito miso paste. It comes in a big tub and is handy for whenever you need to whip together some miso soup. For a French-Japanese theme night, I decided to make our own version of Shannon Bennett's chicken miso pot au feu
INGREDIENTS
1T oil
1/2t salt
Chicken bones
2 eschallots, peeled
2 garlic cloves, crushed
2 bay leaves
1L water
1T oil
1kg (4 large) chicken thighs with skin on
1/3 cup (90g) bonito miso paste
1/4 cup (60ml) sweet mirin
1/4 cup (60ml) chinese cooking wine
4 small carrots
1 bunch red radishes
8 slices of lotus root
4 sticks of yam
8 chestnuts
1 large red potato
1 small sweet potato
2 spring onions (green part only)
METHOD
Heat oil in saucepan. Add salt. Fry off chicken bones (these were bones from de-boning chicken maryland). Add cooked bones into pressure cooker with peeled eschallots, garlic and bay leaves. Add 1L water. Cook under pressure (manual) for 10 minutes, natural release.
Heat oil in a saucepan over high heat. In batches, cook the chicken skin side down for 4-5 minutes until well browned. Turn and cook for a further 2 minutes. Remove from pan and set aside.
Prep vegetables. Radishes should be trimmed (8 small pieces). Carrots, lotus root, yam, potato and sweet potato should end up with 16 bite size pieces. Microwave with some water the diced potato and sweet potato in a pyrex for 1 minute on medium-high.
Strain chicken stock from pressure cooker into a big pot. Whisk the miso, mirin and chinese wine and add to chicken stock.
Add all root vegetables and the chicken thighs into the chicken stock pot, and bring back to a boil. Add spring onions and turn down to a simmer and cook for 15-20 minutes (until vegetables are tender and chicken is cooked through).
To serve, ladle vegetables into a shallow bowl. Remove chicken thighs and slice. Lay one sliced chicken thigh over each bowl. Ladel broth over chicken using spring onions as garnish.
TIPS
We used chicken Marylands and deboned them. The drumstick meat was kept aside for a separate recipe.
Prepared frozen lotus root can be bought at an Asian grocer. They come in thin or thick slices. For this recipe we want thick slices.
Prepared yam can also can be bought at an Asian grocer. They come as thick sticks (and look a bit like heart of palm).
Prepared chestnuts also can be bought at an Asian grocer. If you do not like chestnuts, you can omit from this recipe or substitute with potato/sweet potato.
Recipe links
https://slicesofbluesky.com/vegetarian-japanese-vegetable-stew/
https://www.delicious.com.au/recipes/chicken-miso-pot-au-feu/b1NwzBn3
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