Spicy Miso Chicken Bowl 辣味增雞肉蓋飯

:: Week Night Series :: Spicy Miso Chicken Bowl

I know so many people who love to cook but don’t have time or energy to cook during the week because cooking can be a project and after a long day at work, not many people have that kind of energy for another “project” and that’s why I have this series of recipes. All the recipes in my Weeknight Series are easy and fast to make.

This spicy miso chicken bowl is hearty and comforting. Perfect for the current weather- a bit chilly and our heat are either already on or about to be turned on. This recipe takes about 30 minutes max and a bowl of soul southing meal is ready. A perfect meal after a long and tiring work day.

Spicy Miso Chicken Bowl 辣味噌雞肉蓋飯
Yield 2 people

Ingredients

• Cooked jasmine rice, or any type of rice of your choosing

• Boneless skinless chicken thigh, 2, cut into strings

• Rice liquor, 1 TBS

• Garlic, 3-4 cloves, peeled and minced

• Ginger, 10g, peeled and  minced

• Red bell pepper, seeded and cut into long strings

• Water, ¾ cup

• Red miso, 80g

• Chili bean paste, 40g

• Light soy sauce, 1 1/2 TBS

• Sugar, 40g

• Cherry tomato on vine, 3-4 vines

• Cornstarch, 1 ½ tsp

• Scallion, 3 stalks, minced

Instructions

1. Place the chicken and rice liquor in a bowl, mix to combine

2. In a heavy bottom pan, heat oil over medium heat. Add in garlic and ginger, stir fry for several seconds until aromatic. Add in the chicken. Stir fry until all chicken turn white. Add in the bell pepper, stir fry for another 30 seconds. 

3. Add in the water. Push the ingredients in the pan to the sides, creating an empty space in the center of the pan. Add in the red miso. Stir the miso in the center until fully dissolved. Once the miso is completely dissolved. Combine all ingredients together. Add in the chili bean paste, soy sauce, and sugar. Bring to a simmer. Add in some tomato on vine. Cover the pan and let it simmer over medium to medium low heat for 10 minutes. 

4. While the chicken is simmering. Combine the cornstarch with 1-2 TBS of water. Mix well to make sure all corn starch is dissolved.

5. Add the cornstarch water mixture to the pan of the chicken, let it simmer for another 5-10 minutes until thicken.

6. To serve, spoon the spicy miso chicken directly onto the bowls of rice with a generous amount of the sauce. Scatter on some scallion and serve hot.