I have leftover roasted miso and ginger chicken with cherry tomatoes: Maryland to go with my mixed vegetables. I bought carrots, cauliflower, frozen corn and peas, a can of straw mushrooms, and some more cherry tomatoes to roast in my air fryer.
Google: “Miso sweet and savoury paste is a type of fermented soybean paste that offers both sweet and savory flavours. It’s a staple in Asian cuisine, particularly Japanese cuisine, and is known for its umami flavour. Miso can be used in various dishes, including soups, sauces, marinades, and even desserts.”
Google: “Cherry tomatoes are a type of fruit with health benefits like boosting immunity, slowing aging, lowering blood pressure, reducing cholesterol, and preventing cancer. They are high in antioxidants, which protect against heart disease and skin damage. Contain important minerals like calcium, manganese, phosphorus, and potassium, as well as carotenoids, antioxidants found in red, orange, and yellow fruits and vegetables. However, people with acid reflux or specific allergies should consider avoiding them.”
“Wombok cabbage, or Chinese cabbage, is a crunchy vegetable with a sweet flavour. It’s rich in vitamin C, vitamin K, potassium, and dietary fiber, making it great for salads, stir-fries, and dumplings. Its high fiber helps digestion and gut health, and it contains antioxidants that may reduce inflammation and boost immunity. Eating more cruciferous vegetables like wombok can also support heart health by lowering cholesterol and blood pressure.”
My dinner is colourful, flavourful, healthy and delicious. Let’s cook vegetables and reheat Maryland chicken and roast cherry tomatoes in air fryer!!!
Ingredients
Sticky miso and ginger chicken with tomatoes
1.6 kg butterflied chicken
12 leftover cherry tomatoes
2 bulbs garlic, cut half
2 lemons, sliced
1 tube Miso sweet and savoury paste, bought
oil
salt
pepper
Mixed vegetables
2 large carrots, blanched and cut into matchsticks
1 medium cauliflower, blanched stems and florets
180 g mixed frozen vegetables (corns and peas), thawed
8 Wombak leaves and stems, cut into bite size and blanched
1 can straw mushrooms, halved
1 small white onion, cut roughly
1/4 c vegetables stock
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
2 Tbs oyster sauce
2 Tbs soy sauce
oil
salt
pepper
Method
For you do first the Sticky miso and ginger chicken with tomatoes
Wash the butterflied chicken, and pat dry well with paper towel. Line baking tray with foil. Arrange the garlic and lemon on the lined baking tray.
Rub oil all over the bottom of the butterflied chicken. Then transfer to the prepared baking tray. Place the chicken breast side up, and tucking in the wing tips. Rub the chicken breast with the oil and sprinkle with salt and pepper. Let it sit for 10 minutes. Preheat the oven to 180°C.
Open the tube of miso and wear gloves. Then squeezed the miso paste onto the breast, rub it all over. One hand lifts the chicken up the other rub the miso paste to the bottom. Remove gloves, and wash hands. Put the chicken in baking tray into the fridge for 20 minutes.
Wash cherry tomatoes, and dry them. Bring out the chicken tray to room temperature for 10 minutes. Roast for 45-50 minutes or until chicken is golden brown and cooked through. In the last 15 minutes, add in the leftover cherry tomatoes into the chicken baking tray and continue roasting.
Once chicken is cooked, switch off oven and bring out the chicken in baking tray. Transfer chicken, and cherry tomatoes onto a serving plate. I squeezed the leftover bits of miso on top of the roasted chicken and put back into the hot oven for 5 minutes.
Mixed vegetables
To blanch vegetables
Bring a large pot of water to a boil and salt it generously. Fill a metal basin with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their colour. Cool and drain, and set aside.
To cook vegetables
Heat 2 Tbs oil in a big saucepan over medium heat, and add in garlic and onion cook for 1 minutes or until translucent. Add in carrots, cook for about 2 minutes, then add in vegetables stock, and cauliflower stems, cook for about 2-3 minutes. Next add in cauliflower florets, wombak, and mushrooms; cook for about 3 minutes.
Pour Shao Xing Chinese cooking wine, oyster sauce, soy sauce, corns and peas. Stir to mix well for 1-2 minutes. Check the doneness of vegetables. Once done to your desired cooking add seasoning. Enhance the vegetables at the end of cooking with 1 Tbs oil (OPT). Spoon onto a serving bowl and keep warm with tented foil.
Note: When blanching a mix of vegetables, don’t cook them together since they may not all cook at the same time. Start with the lightest coloured or mildest flavoured vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
For me- warmed up Maryland and roast some more cherry tomatoes
Preheat air fryer to 200°C for 5 minutes. Toss together tomatoes with oil, garlic, salt, and pepper in a bowl and transfer to air fryer baking paper tray and place them into the basket or tray. Cook for 5 minutes. Bring out to check if it is soft. Now add in roasted Maryland chicken into the air fryer baking tray; meat side up and I brush it with a bit of oil before reheating.
Reduce temperature to 190°C. Reheat roasted Maryland chicken for 7 minutes, or until it is warmed up. Removed the tomatoes as it had softened to a bowl. I added 3 more minutes for warming up my roasted Maryland chicken. I like it a bit charred. Remove from the air fryer to plate up with rice, roasted tomatoes and mixed vegetables. Serve immediately with a glass of red wine. Enjoy!!
Note: Don’t overcrowd: Ensure the chicken is in a single layer to allow for proper air circulation. Store these air-fried tomatoes in an airtight container in the fridge for up to 2 weeks. Serve in your favourite dishes. To reheat, drizzle a bit more olive oil on top and warm up in the microwave or in the air fryer. To freeze, cool completely, then add to a freezer bag removing as much air as possible. Freeze for up to 6 months.
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