How To Cook Miso Chicken Breast, Broccoli Tempura & Soy

Name: How To Cook Miso Chicken Breast, Broccoli Tempura & Soy
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2

15 mins
10 mins
easy
2

Recipe by

Jeff Baker

Ingredients

INGREDIENTS FOR THE CHICKEN:
2 chicken breasts (thighs also work well with this recipe)
Peanut or sunflower oil for frying
Bunch tender stem broccoli (blanched in boiling salted water for 1 minute, refreshed in cold water & drained)
Small bunch spring onions thinly sliced on a angle
Small bunch fresh coriander
Piece of ginger root (peeled then cut into thin strips & soaked in boiling water with a little sugar)
1 tsp. toasted sesame seeds
INGREDIENTS FOR THE SAUCE:
30ml light soy sauce
40ml Shaoxing rice wine
20g Red miso paste
1 clove garlic finely diced
INGREDIENTS FOR THE TEMPURA:
75g plain flour
75g corn flour
½ tsp. fine salt
170ml chilled fizzy water
1 F/R egg yolk

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Introduction

Broccoli season begins in early spring and runs throughout the summer months. It's classified as a brassica, a close relative to cauliflower and kale. There are different species including the common Calabrese, Romanesco and Purple sprouting. The list of uses is endless, from raw salads to rich and velvety soups, stir-fried or simply steamed; it's loved by both adults and children alike. A little tip is to use the thick stalk, which is utterly delicious, peel the outer & slice into batons then enjoy raw, charred or simply boiled.

Method

miso chicken breast, broccoli tempura & soy recipe ingredients

Divide the marinade into half, using one half to brush onto the chicken and reserving the rest for a dipping sauce to be placed on the table.
Take a heavy based frying pan, or BBQ set for direct grilling and over a high heat sear the chicken for 4 to 5 minutes on each side reducing the heat if getting too dark until thoroughly cooked with a core temperature of minimum 65°C before resting, brushing the chicken with extra marinade as it cooks, leave to rest for a few minutes whilst you finish the tempura.

To start prepare the vegetables and weigh out the tempura ingredients.
Heat a fryer (or a large pan a third full) of peanut or sunflower oil to 180°C.
Once the oil has come up to temperature, using chopsticks quickly beat the egg yolk into the ice-cold water then into the flour with chopsticks, until you have a lumpy batter similar viscosity of double cream.
Check the temperature of the oil by dropping in a little batter into oil - it should sizzle immediately - then fry the ingredients in small batches, dipping them in the batter to coat before carefully placing into the oil and fry 3 to 4 minutes until crisp and lightly coloured.

Slice the chicken across the breast and place on warmed serving plates, top with broccoli tempura. Scatter over fresh coriander, spring onions, ginger strips and sesame seeds. Serve alongside the reserved dipping sauce and Wasabi.