 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | breasts, bone removed | chicken | 8 | teaspoons | fresh ginger, grated | 2 2/3 | tablespoons | miso, shiro (white) | 1/2 | teaspoon | salt, to taste | 1/2 | dash | pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | The day before you plan to serve, in a large bowl, combine the miso and 1/3 cup cold water and whisk until thoroughly combined, smooth and thick. | | 2 | Using a small, sharp knife, peel the ginger. Grate the ginger on the large holes of a box grater. Wrap the grated ginger in a paper towel and squeeze the ginger juice, about 2 tablespoons, through the paper towel into the bowl with the miso. Stir to incorporate. | | 3 | Cut the chicken breasts in half across the width of each breast. Add the chicken to the miso-ginger mixture and turn the pieces to coat thoroughly. Sprinkle the chicken liberally with salt. For a more gingery flavor, you can finely chop the remaining ginger pulp, add it to the chicken, and mix again. Cover and refrigerate for 18 to 24 hours. | | 4 | Preheat oven to 500 degrees. | | 5 | Remove chicken from the bowl, making sure some marinade remains on the chicken, and transfer to a rimmed baking sheet, skin side up. Bake for 10 minutes, then put under the broiler, about 6 inches from the heat, for 1 to 2 minutes, or until the skin is dark golden brown and the chicken is just firm to the touch. (Be careful not to overcook.) Remove the skin (if desired) and serve immediately. |
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