Delicious grilled chicken paradise! The chicken is half cooked into miso and mushroom gravy, with crisp golden crack with it, and a slow boiled tender meat in the middle.
Miso mushroom grilled chicken coconut and rice.
1.4 kg total chicken
2 tablespoons olive oil
Five mushrooms, half.
Five shiitake mushrooms, half.
3 oyster mushrooms, half.
Garlic cloves, minced
2 small red chillies, minced.
1 cm fresh ginger, minced.
Five branches thyme.
1 lemon. Ground.
1 tablespoon miso paste
4 pieces of seaweed, tear off.
1 liter (4 cups) chicken soup.
200g (1 cup) jasmine rice.
Two slices of seaweed, plus.
125ml coconut milk.
250ml (1 cup) chicken soup, extra.
1 bouquet of cilantro (coriander), chopped.
Preheat oven to 180 ℃. Dry the chicken with a paper towel and season with salt and pepper.
Heat the oil in a large fireproof jar with medium heat, then add the chicken and breast. Cook for about 5 minutes until brown, then remove and set aside.
Add mushrooms, garlic, chilli, ginger, thyme and lemon peel. Cook for 4 minutes, stirring occasionally until tender. Stir in sauce, seaweed and chicken.
Place the chicken back on the pan and bake for 40 to 50 minutes until the chicken is golden and ripe.
Balance: Guy Turland and Mark Alston’s Australian Wholefood Cookbook (HarperCollins, $39.99)
Place rice in a sieve and rinse with cold water. Put it in a saucepan with extra seaweed, coconut milk and stock. Boil, cover and reduce heat.
Cook for 10 minutes, or until the rice is tender, and absorb all the liquid.
Heat the pan and sit quietly for 20 minutes. Fold through cilantro and serve chicken.