Felt like having sticky miso and ginger chicken again since I last made it a few years ago. I have asked the butcher to butterfly the whole chicken for me. I bought carrots, cauliflower, green beans, wombak; to go with kimchi, bought a few days ago.
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.”
“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 butterflied roast chicken is beautifully roasted, colourful, flavourful, healthy and delicious. Let’s roast and cook!!!
Ingredients
Sticky miso and ginger chicken with tomatoes
1.6 kg butterflied chicken
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
8 green beans, cut to bite size
5 wombak leaves and stems, cut into bite size and blanched
1/2 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
Garnish
kim chi, bought
Method
Sticky miso and ginger chicken
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. Put the chicken in baking tray. Remove gloves, and wash hands. Now place the baking tray with chicken into the fridge for 20 minutes.
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. Once chicken is cooked, and bring out the chicken in baking tray from oven. Squeezed the leftover bits of miso on top of the roasted chicken and put back into the hot oven for 5 minutes. Switch off oven. Now transfer chicken to a serving plate and place back into oven to keep warm.
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 green beans, and cauliflower stems, cook for about 3 minutes. Next add in cauliflower florets, and wombak; cook for about 2-3 minutes.
Pour Shao Xing Chinese cooking wine, oyster sauce, and soy sauce. 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.
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.
Assemble
Place some rice on plate, garnish with kim chi on the left, next the sticky miso and ginger chicken. Followed by mixed vegetables and serve with a glass of red wine. Enjoy!!!
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