Best 5 Clay Pot Miso Chicken Recipes
In the realm of culinary delights, few dishes can rival the tantalizing flavors of clay pot miso chicken. This delectable dish, rooted in the traditions of Japanese cuisine, seamlessly blends the richness of miso paste with the tender succulence of chicken, all nestled within the confines of a traditional clay pot. As you embark on a journey to discover the best recipe for clay pot miso chicken, let us guide you through the essential steps and key considerations that will lead you to a culinary masterpiece. From selecting the finest ingredients to mastering the art of cooking with a clay pot, we will equip you with the knowledge and techniques necessary to create a dish that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
MISO HONEY CHICKEN
It's not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn't that hard to find. While the marinade is simple, the flavors are anything but.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h55m
Yield 8
Number Of Ingredients 9
Steps:
- Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and salt. Whisk well until mostly smooth. Add chicken halves; cut 3 to 4 slashes into the legs and thighs. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.
- Flip chicken over in the bowl. Sprinkle more kosher salt on top.
- Preheat grill to 350 degrees F (175 degrees C) over indirect heat. Add chicken and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes. Brush the excess marinade on top. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.
- Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over the chicken as you cut it up.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 6.9 g, Cholesterol 102.5 mg, Fat 13.1 g, Fiber 0.7 g, Protein 26.5 g, SaturatedFat 3.6 g, Sodium 1119.2 mg, Sugar 4.7 g
MISO CHICKEN
Making a compound of unsalted butter and the salty, fungal deliciousness of Japanese miso paste is a surefire way of adding immense flavor to a simple weeknight meal. Here the mixture is spread over chicken thighs, which are then roasted to golden perfection. But you could easily use it on salmon or flounder, on corn or potatoes. The recipe calls for white miso, which is more mild than the aged version known as red miso. But you could certainly use red for a more intense result.
Provided by Sam Sifton
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
- Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 63 grams, Fiber 2 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 1525 milligrams, Sugar 11 grams, TransFat 1 gram
CLAY POT MISO CHICKEN
Though this rich, intense, homey stew has the depth of a recipe handed down through generations, it's actually a modern interpretation, by Momofuku partner Joaquin Baca, of a Mexican stew he grew up eating, made with Japanese ingredients. And it's the best kind of comfort food: The dark greens, mushrooms, and burdock, braised with silky chicken in a savory broth, make this single dish feel like a satisfying, well-balanced meal.
Provided by BMW Chef
Categories Whole Chicken
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 500°F with rack in middle.
- Pat chicken dry, then roast, skin side up, in 1 layer in a 17- by 12-inch shallow baking pan until skin is golden brown, 35 to 40 minutes.
- While chicken roasts, soak wood ear mushrooms in 4 cups water until softened, about 15 minutes. Drain in a sieve, then rinse well and discard any hard pieces. Drain well, squeezing out excess water.
- Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a 1-quart glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring total to 4 cups liquid.
- Reduce oven to 300°F and move rack to lower third.
- Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add vinegar and 2 cups water.
- Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown. Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes.
- Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, burdock (drained), stock mixture, and remaining 4 cups water. Bring to a boil, skimming off any froth.
- Cover pot and braise in oven until chicken is tender, about 1 hour.
- Stir in mustard greens and continue to braise, covered, 5 minutes. Serve in shallow bowls.
Nutrition Facts : Calories 648.9, Fat 37.7, SaturatedFat 9.4, Cholesterol 161.5, Sodium 2807.3, Carbohydrate 32.3, Fiber 5.7, Sugar 9.7, Protein 44.5
MISO OVEN-BAKED CHICKEN TENDERS
These chicken tenders marinate in a miso sauce before baked and don't have any breading. Serve with jasmine rice and vegetables if desired.
Provided by thedailygourmet
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine soy sauce, miso paste, maple syrup, garlic, ginger, fish sauce, sesame oil, and cayenne pepper in a resealable plastic bag. Remove excess air and seal bag. Using your fingers on the outside of the bag, press and rub ingredients to break up the miso paste. Add chicken tenders and massage marinade ingredients into the chicken. Refrigerate for 40 to 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 8-inch square baking dish with nonstick spray and add chicken tenders.
- Bake in the preheated oven until chicken tenders are no longer pink in the center and the juices run clear, about 25 minutes, flipping them after about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle with bagel seasoning blend before serving.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 6.8 g, Cholesterol 69.2 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 1.2 g, Sodium 575.2 mg, Sugar 3.9 g
CLAY POT SESAME CHICKEN
From Dana Jacobi's book, The Best of Clay Pot Cooking. She says, "Cooking in a clay pot gives you a particularly succulent version of this popular dish. Serve it hot, right from the pot, accompanied by steamed broccoli and rice. Or let the chicken cool, shred the meat, and serve it as a salad tossed in its velvety, nutty sauce." My husband and I really enjoy this recipe. Prep time doesn't include clay pot soaking time, typically 15 minutes in lukewarm water; new pots require about 30 minutes; drain thoroughly. Soaking time is not an issue for me as I do my prep work while the pot is soaking.
Provided by mersaydees
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Pre-soak 3-quart clay pot.
- Combine the peanut butter, ginger, garlic, five spice powder, broth, soy sauce, sake, vinegar, sesame oil, hot pepper flakes, and pepper in medium size bowl. Mix well.
- Arrange the chicken breasts in one layer in the soaked 3-quart clay pot. Pour the peanut mixture over the chicken, turning to coat well. Cover the pot and place it in a cold oven. Set the oven temperature to 450°F and cook for 45 minutes, or until the chicken is cooked through.
- Transfer the chicken to a serving plate and garnish with the scallions.
Tips
- Make sure to use a clay pot that is large enough to accommodate the chicken and all of the ingredients. If you don't have a clay pot, you can use a Dutch oven or a large pot with a tight-fitting lid.
- Brown the chicken before adding it to the clay pot. This will help to develop flavor and prevent the chicken from becoming dry. On the process of browning the chicken, make sure not to crowd the pan. If you do, the chicken will steam rather than brown. Cook the chicken in batches if necessary.
- Use a variety of vegetables in the clay pot. This will add flavor and color to the dish. Some good options include carrots, potatoes, onions, and celery. You can also add other vegetables that you like, such as broccoli, cauliflower, or zucchini.
- Season the chicken and vegetables with your favorite seasonings. Some good options include garlic, ginger, paprika, and chili powder. You can also add a splash of soy sauce or fish sauce for extra flavor.
- Cover the clay pot and cook the chicken and vegetables until they are tender. The cooking time will vary depending on the size and type of chicken and vegetables that you are using. Generally, you can expect the dish to take about 30 minutes to cook.
Conclusion
Clay pot chicken with vegetables is easy to make and it's a delicious and healthy meal. It's perfect for a weeknight dinner or a special occasion. The chicken is tender and flavorful, and the vegetables are cooked to perfection. The combination of flavors and textures is sure to please everyone at the table.
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