Japanese · intermediate
Miso Ginger Braised Chicken And Lotus Root
Tender boneless chicken thighs braised alongside crisp lotus root rounds in a comforting ginger-infused white miso broth.
- PREP TIME
- 20 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Soak sliced lotus root in cold water with a drop of vinegar for 5 minutes to prevent discoloration, then drain.
- 02
Heat vegetable oil in a Dutch oven or deep pot over medium-high heat, then brown chicken pieces for 4 minutes.
- 03
Add lotus root slices, grated ginger, dashi broth, honey, and soy sauce into the pot, bringing to a simmer.
- 04
Reduce heat to low, cover with a lid, and simmer gently for 15 minutes until lotus root is tender-crisp.
- 05
Ladle out 1/4 cup hot broth into a small cup, dissolve white miso paste thoroughly, then stir back into the pot.
- 06
Simmer uncovered for 2 minutes without boiling to preserve flavor, then garnish with fresh scallions and serve.
A LITTLE KITCHEN KNOW-HOW
Miso Slurry Dissolution
Pre-dissolving fermented paste in warm liquid before mixing prevents clumps and protects aroma from harsh heat.
Notes from the kitchen
- Never boil broth after adding miso paste, as boiling destroys the delicate aromatics and alters its smooth texture.
- Soaking lotus root keeps its pale color bright and cleans out any starch residue.
- Original home-cooking adaptation inspired by Japanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
