Thursday, February 28, 2013

Soybean Paste Chicken

I made this recipe a long time ago. I posted it on a blog that was suppose to be an effort between all of my sisters, but no, they suck and I was the main contributor for a while before I just stopped caring. I was about to delete the blog, but my sister told me not to. Good thing too or else I wouldn't have remembered the recipe. Now I can add my edits.

Paste Recipe:

2 medium sized garlic cloves (pressed - as in garlic press, you can chop it finely or crush it in a mortar, that works too. )
1 teaspoon rice vinegar
1 teaspoon sesame oil
2 teaspoons red miso paste
1 teaspoon water (as needed to thin out paste)
1 teaspoon canola oil

Prior to seeing my original recipe, I was adding soy sauce and now I see why it came out saltier than usual. Anyway, the red miso provides adequate saltiness and flavor compared to the shiro miso I use to use. 

This is a good amount of paste for two (2) palm sized chicken thighs. Given that my palms are not like everyone elses, we'll just go with the deck of cards descriptor sizing. After an adequate coating of bean paste, I placed my chicken thighs on a griddle like pan. I slathered a little bit of bacon fat from this morning on the pan (can't let it go to waste you know.) The garlic still will burn to some degree, but I turned the thighs frequently enough to avoid too much charring on one side. When one of the thighs looks done (cooked all around), I'd place it on a chopping board and cut through to ensure doneness because the thighs are not the same width throughout, place any undercooked pieces on the griddle until done. 

While I was grilling the chicken, I had broccoli and asparagus steaming on top of the rice cooker where the rice was cooking. That's some good efficiency there. 

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