Miso Chicken in Ginger, Leek and Scallion Broth
Updated February 6, 2022
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
8 boneless, skinless chicken thighs (about 3 pounds)
Salt and pepper
2 large garlic cloves, smashed but not peeled, plus ½ teaspoon grated garlic
1 (2-inch) piece ginger, peeled and thickly sliced, plus 1 teaspoon grated fresh ginger
1 small onion, thinly sliced
6 cups chicken broth (optional)
¼ cup mirin
4 tablespoons yellow or red miso
½ teaspoon gochugaru (Korean red-pepper flakes)
2 tablespoons rice wine vinegar
2 tablespoons granulated sugar
2 cups leeks, white and tender green parts, chopped into ½-inch pieces
½ cup thinly sliced scallions, for garnish
Nutritional analysis per serving (4 to 6 servings)
25 grams carbs; 220 milligrams cholesterol; 450 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 2 grams fiber; 1377 milligrams sodium; 53 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.
- Step 2
In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.
- Step 3
Bake chicken until browned and glazed, about 20 minutes.
- Step 4
While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done — soft, but still green, about 5 minutes.
- Step 5
To serve, slice chicken into ¼-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.
Private Notes
Comments
I found the baking time for the chicken to be too long (even for thighs). Next time I will bake in a higher-heat oven for shorter time and finish with broiling. I also shallot with the onion (for sweetness) and then added shiitakes and baby bok choy to the broth with the leeks which made for a delicious and visually appealing plating.
This is a great dish. We used a quart of chicken stock from the butcher which added depth to the broth. We added cut mushrooms with the leeks and cooked on low for 20 minutes while the chicken baked. All served in a soup bowl with thinly sliced scallions. Best dish on NYC Upper Eastside. It was incredible dinner. I’m thinking of this as the go to dinner for guests.
There is one grocery store in town and it had no leeks. But there was baby bok choi and I used it as a substitute. Much as I love leeks, I think I would choose the bok choi next time as it seemed so perfect in this delicious broth.
kind of the best chicken soup ever.
absolutely yummy!!!
This recipe is a good excuse to get on-line and buy gochugaru. It's so good. I use it in all kinds of things. As per comments, I also added shiitake mushrooms and bok choy and served over rice noodles. Amazingly flavorful and simple dinner.