This is my riff on Aaron and Claire’s recipe. I adjusted the broth a little because I used jasmine rice instead of short grain. And I had some baby asparagus in the fridge I needed to use up, so I made that for a side. I think the balance of protein to rice is a little off. At least for me. I think next time I make this (and there WILL be a next time), I’ll use 1.5 pounds of chicken or maybe even two pounds. And please learn from my mistake and DO NOT burn the fond. I got my pan too hot when I seared the chicken and lost a lot of flavor because the fond burned so badly and I had to keep going in another pan. I’ll put the recipes in the comments.
I’m almost as excited about breakfast this week… Some frozen mango cubes, cut up a bit with some lime juice added, mixed with bit of toasted coconut. Then some 2% Greek yogurt sweetened with monk fruit and the juice of half a lime, then I’ll top it with some granola before I eat it.
by FloriDan_
3 Comments
Miso Garlic Chicken Pot Rice
Ingredients
Rice & Liquid
2 cups jasmine rice
3 cups water
1 Tbsp Lee Kum Kee chicken bouillon powder
2 tsp soy sauce
Small pinch Hondashi (optional)
½ tsp sea salt (adjust since bouillon & soy are salty)
Chicken & Marinade
1 lb 3 oz boneless, skin-on chicken thighs
2 Tbsp miso
1 Tbs soy sauce
1 Tbs oyster sauce
2 Tbsp mirin
1 tsp sugar
1 Tbsp neutral oil
½ tsp Black pepper
Vegetables & Aromatics
10 cloves garlic (about half lightly roasted golden, half chopped raw)
½ yellow onion, diced
5-8 green onions, divided (whites + greens)
Neutral oil for searing
Pad of unsalted butter
½–¾ cup frozen peas (optional, Daniel twist)
⸻
Directions
1. Prep the Rice
• Rinse jasmine rice 3–4 times until water runs mostly clear.
• Soak in fresh water for 20–30 minutes. Drain well.
2. Make Seasoned Water
• Combine 3 cups water, chicken bouillon powder, soy sauce, Hondashi (if using), and sea salt. Mix well.
3. Marinate the Chicken
• In a quart zippy bag, mix miso, soy sauce, oyster sauce, mirin, sugar, olive oil, and black pepper.
• Add chicken, massage gently, set aside.
4. Cook Chicken
• Heat neutral oil in a large heavy pot over medium-high.
• Place chicken skin-side down. Sear ~2 min until browned, flip and cook 3 min.
• Remove and set aside.
5. Build the Base
• In the same pot, add garlic, onion, and white parts of green onion. Sauté ~2 min until fragrant.
• Add drained rice, stir 1 min to coat every grain.
6. Cook the Rice
• Pour in seasoned water, scrape bottom to deglaze.
• Bring to boil, reduce to lowest heat, cover tightly.
• Nest chicken on top of rice. Cook 12 min.
• Remove from heat, keep covered, and steam 10 min.
7. Finish
• Remove chicken to rest. Add butter, green onion tops, and frozen peas (if using) to rice. Fluff gently.
Original recipe from Aaron and Claire:
https://aaronandclaire.com/miso-garlic-chicken-pot-rice/
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Garlic-Sesame Asparagus
Ingredients
1 bunch thin asparagus (about 1 lb)
5 cloves garlic, thinly sliced
1 tsp avocado or neutral oil
½ tsp toasted sesame oil (added at the end)
½ tsp sea salt (adjust to taste)
Freshly ground black pepper
Sesame seeds, for garnish (optional)
Directions
1. Trim woody ends from asparagus. Cut into 1 ½” pieces.
2. Heat avocado oil in a large skillet over medium heat.
3. Add garlic slices, sauté 30 seconds until fragrant.
4. Add asparagus, season with salt + pepper, and sauté 3 minutes, tossing often, until bright green and just tender-crisp.
5. Remove from heat, drizzle sesame oil, and toss to coat.
6. Garnish with sesame seeds if desired.
Looks fantastic!! Well done👏👏👏
This looks and sounds delicious, thanks for the cooking notes!