Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Miso Chicken with Fresh Ginger Recipe

Recipe Name

Miso Chicken with Fresh Ginger

 Submitted by patc
Recipe Description High protein and low fat. Very simple and elegant recipe. From 'Low Carb 1-2-3' by Rozanne Gold
Quantity 1 Quantity Unit roasting pan Servings  
Prep Time (minutes) 10 Cook Time (minutes) 15 Ready In (minutes) 25
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
4
breasts, bone removedchicken
1/3
cup slices (1" dia)fresh ginger, grated
1/3
cupmiso, shiro (white)
1
teaspoonsalt, to taste
1
dashpepper, to taste
Steps
Sequence Step
1The 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.
2Using 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.
3Cut 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.
4Preheat oven to 500 degrees.
5Remove 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.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com