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Sticky Miso Ginger Chicken with Garlic Sesame Udon

with Jammy Eggs, Seared Mushroom and Charred Broccoli

Ingredients

Chicken

• 6 boneless, skinless chicken thighs
• Salt
• Cracked black pepper
• 1 tbsp neutral cooking oil

Sticky Miso Glaze

• 2 tbsp white miso paste
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake (or dry white wine)
• 1 tbsp brown sugar
• 1 tbsp honey
• 2 garlic cloves, finely grated
• 25 g fresh ginger, finely grated
• 1 tsp rice vinegar
• 30 ml chicken stock
• 20 g butter

Garlic Sesame Udon

• 600 g fresh udon noodles
• 2 tbsp butter
• 3 garlic cloves, thinly sliced
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp chicken stock
• Cracked black pepper

Charred Broccoli

• 2 broccoli heads, cut into florets
• Salt
• 1 tbsp neutral cooking oil

Seared Mushrooms

• 250 g brown mushrooms
• 1 tsp neutral cooking oil
• Pinch of salt

Jammy Eggs

• 4 eggs

Garnish

• 3 spring onions, finely sliced
• 2 tbsp toasted white sesame seeds
• Crispy fried shallots

Method

Toast the Sesame Seeds

1. Heat a dry frying pan over medium heat
2. Add the sesame seeds
3. Toast for 2-3 minutes, stirring frequently until lightly golden
4. Remove immediately and set aside

Sticky Miso Glaze

1. Combine the white miso, soy sauce, mirin, sake (or dry white wine), brown sugar, honey, grated garlic, grated ginger, rice vinegar and chicken stock
2. Whisk until completely smooth
3. Heat in a saucepan for 8-10 minutes on a medium high heat to reduce slightly
4. Set aside

Jammy Eggs

1. Bring a saucepan of water to a rolling boil
2. Carefully lower in the eggs
3. Cook for exactly 6½ minutes
4. Transfer immediately to an ice bath
5. Peel just before serving

Chicken

1. Pat the chicken thighs dry
2. Season generously with salt and cracked black pepper
3. Heat the neutral oil in a large frying pan over medium-high heat
4. Place the chicken smooth side down
5. Cook for 6-7 minutes until deeply browned
6. Turn and cook for a further 4 minutes
7. Reduce the heat to medium
8. Pour in the sticky miso glaze
9. Cook for 3-4 minutes, continuously basting the chicken
10. Add the butter
11. Swirl until the glaze becomes glossy and coats the chicken
12. Remove the chicken and allow to rest
13. Reserve the remaining glaze

Charred Broccoli

1. Bring a saucepan of salted water to the boil
2. Cook the broccoli for 2 minutes
3. Drain thoroughly
4. Heat the oil in a frying pan over high heat
5. Char until lightly blackened around the edges
6. Season lightly with salt
7. Set aside

Seared Mushrooms

1. Heat the oil in the same frying pan over high heat
2. Add the mushrooms in a single layer
3. Allow them to brown before stirring
4. Cook until golden
5. Season with a pinch of salt
6. Set aside

Garlic Sesame Udon

1. Melt the butter over medium heat
2. Add the sliced garlic
3. Cook until fragrant
4. Add the sesame oil, soy sauce and chicken stock
5. Stir to combine
6. Add the fresh udon noodles
7. Toss until evenly coated and glossy
8. Season with cracked black pepper

Slice the Chicken

1. Slice each chicken thigh into thick slices
2. Brush generously with the reserved sticky miso glaze

Plate

1. Twirl the garlic sesame udon into the centre of each bowl
2. Arrange the charred broccoli around the noodles
3. Add the seared mushrooms between broccoli and noodles
4. Fan the glazed chicken over the noodles
5. Spoon over the remaining sticky miso glaze
6. Halve the de-shelled jammy eggs and place beside the chicken
7. Sprinkle over the toasted sesame seeds
8. Top with crispy fried shallots
9. Finish with sliced spring onions

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