Chicken Miso Nabe

Name: How to cook Chicken Miso Nabe - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Chicken Miso Nabe

This ‘Nabe’ dish appeared on my family’s dinner table quite often when I was a little girl, though Chicken Fillets were not in the pot. Instead, my mother used Chicken Guts, Livers, Giblets and other mysterious parts of chicken. They were not appealing to me and I was picking up only Cabbage and Nira (Garlic Chives). Now I use Chicken Thigh Fillets for this dish and I can fully enjoy it.

Ingredient

Food ration :

4 servings

500-600 g

Chicken Thigh Fillets

1/4-1/2

Cabbage

1 bunch

(about 100g) Nira (Garlic Chives) OR Spring Onions

1 teaspoon

Oil

2 cloves

Garlic *crushed

1/2 cup

Sake (Rice Wine)

2 cups (500 ml)

Chicken Stock

3-4 tablespoons

Miso

1-2 tablespoons

Sugar

1 tablespoon

Toban Djan (Chili Bean Sauce)

Cooking instructions

* Step 1

Combine all the soup ingredients, and taste it. You may wish to add more Toban Djan (Chili Bean Sauce), Miso or Sugar. If you need more saltiness, add a small amount of Soy Sauce.

* Step 2

Cut Chicken Fillets and Cabbage into the size that is easy to eat. Cut Nira (Garlic Chives) into 5-6cm in length.

* Step 3

Heat a deep frying pan or pot over medium heat, apply Oil and cook Chicken and Garlic. When Chicken changes colour, add Sake (Rice Wine) and stir.

* Step 4

Add the soup, and arrange Cabbage, Nira, other ingredients if you add any, extra Chilli if you like, and cover with a lid and cook until vegetables are cooked. Enjoy with freshly cooked rice.

* Step 5

Note: In Japan, ‘Nabe’ dish is most commonly cooked on the dinner table. We eat as we cook. You might be interested in ‘Yose Nabe’ and ‘Shabu Shabu’ as well.

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