Skillet Rice Meal with Ginger Miso Glazed Chicken
Skillet Rice Meal with Ginger Miso Glazed Chicken
Ingredients
For the Ginger Miso Glazed Chicken
- 1 whole chicken leg, about 250 g
- 1 tablespoon fresh grated ginger
- 1 teaspoon white miso, (Hikari brand)
- 1 teaspoon sweet soy sauce for dim sum, (Lee Kum Kee brand)
For the Skillet Rice
- 1 cup soaked rice
- 1/2 cup water, to 1 cup, adjust depending on rice type
- 1 tablespoon shio kombu, about (Kurakon Wasabi brand)
For the Garnish
- as needed fresh chopped green onions
- as needed toasted sesame seeds
- as needed togarashi
Instructions
- 1
Soak the rice for at least 30 minutes prior to cooking. Longer soaking is even better for optimal texture. (This can be done in advance; see notes for pre-soaking method).
⏱️ 5 min
- 2
Place the whole chicken leg (about 250 g) in a skillet with the skin side facing down.
⏱️ 1 min
- 3
Add the 1 tablespoon of fresh grated ginger, 1 teaspoon of white miso (Hikari), and 1 teaspoon of sweet soy sauce for dim sum (Lee Kum Kee) directly to the chicken in the skillet.
⏱️ 2 min
- 4
Cook the chicken gently over low heat. Allow the chicken skin to slowly render its own fat, cooking the chicken in these natural juices. This process helps achieve beautifully rendered, golden skin while keeping the meat juicy and flavorful. Continue cooking until the chicken is partially cooked and has rendered some fat.
⏱️ 15 min
- 5
Once the chicken has cooked for a bit and rendered some fat, add the 1 cup of soaked rice to the skillet around the chicken. Pour in 1/2 to 1 cup of water, adjusting the amount based on the type of rice used.
⏱️ 2 min
- 6
Add about 1 tablespoon of shio kombu (Kurakon Wasabi) to the rice in the skillet.
⏱️ 1 min
- 7
Cover the skillet with a lid. Cook until the rice is done and has absorbed all the liquid. This will also finish cooking the chicken.
⏱️ 15 min
- 8
Once the dish is cooked, sprinkle fresh chopped green onions, toasted sesame seeds, and togarashi over the skillet rice and chicken before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Skillet Rice Meal with Ginger Miso Glazed Chicken
For the Ginger Miso Glazed Chicken
- 1 whole chicken leg, about 250 g
- 1 tablespoon fresh grated ginger
- 1 teaspoon white miso, (Hikari brand)
- 1 teaspoon sweet soy sauce for dim sum, (Lee Kum Kee brand)
For the Skillet Rice
- 1 cup soaked rice
- 1/2 cup water, to 1 cup, adjust depending on rice type
- 1 tablespoon shio kombu, about (Kurakon Wasabi brand)
For the Garnish
- as needed fresh chopped green onions
- as needed toasted sesame seeds
- as needed togarashi
Instructions
- 1
Soak the rice for at least 30 minutes prior to cooking. Longer soaking is even better for optimal texture. (This can be done in advance; see notes for pre-soaking method).
⏱️ 5 min - 2
Place the whole chicken leg (about 250 g) in a skillet with the skin side facing down.
⏱️ 1 min - 3
Add the 1 tablespoon of fresh grated ginger, 1 teaspoon of white miso (Hikari), and 1 teaspoon of sweet soy sauce for dim sum (Lee Kum Kee) directly to the chicken in the skillet.
⏱️ 2 min - 4
Cook the chicken gently over low heat. Allow the chicken skin to slowly render its own fat, cooking the chicken in these natural juices. This process helps achieve beautifully rendered, golden skin while keeping the meat juicy and flavorful. Continue cooking until the chicken is partially cooked and has rendered some fat.
⏱️ 15 min - 5
Once the chicken has cooked for a bit and rendered some fat, add the 1 cup of soaked rice to the skillet around the chicken. Pour in 1/2 to 1 cup of water, adjusting the amount based on the type of rice used.
⏱️ 2 min - 6
Add about 1 tablespoon of shio kombu (Kurakon Wasabi) to the rice in the skillet.
⏱️ 1 min - 7
Cover the skillet with a lid. Cook until the rice is done and has absorbed all the liquid. This will also finish cooking the chicken.
⏱️ 15 min - 8
Once the dish is cooked, sprinkle fresh chopped green onions, toasted sesame seeds, and togarashi over the skillet rice and chicken before serving.
⏱️ 1 min