Chicken, like tofu, is one of those ingredients that takes on the flavours it is cooked with. Those flavours become part of its flavour. In this miso ginger chicken recipe, the chicken clearly welcomes the sweet and salty ginger miso marinade and basting. The pomelo salad adds to the magic.
To complement these sweet and salty notes introduced by the marinade is the pomelo salad, the touch of acidity from the pomelo and the umami of the fish sauce. The crispy fried shallots and crunchy snow peas provide nice contrasting textures.
The crispy fried shallots topping the salad also taste great. Don’t underestimate what this essential South East Asian ingredient brings in terms of texture. Vietnamese salads and noodle soups often have crispy fried shallots added—an essential ingredient. You may be able to find them in your local Asian market, on Amazon, or use the Epicurious recipe.
Although chicken is so flexible in terms of taste, it is not when it comes to cooking time. Overcooked or undercooked chicken is not only unpleasant, but it can also be dangerous. Use a cooking thermometer to check the internal temperature. Don’t have a cooking thermometer? You need to get one from your kitchen supply store now.
Since developing this recipe, I have acquired a sous vide device and become an advocate for its use, especially for chicken breast. Using the sous vide method to cook the chicken will give you perfect results. For example, this chicken breast on carrot salad is a good example of using the sous vide method.
Miso ginger chicken on pomelo salad and snow peas
For the marinated chicken:
For the pomelo salad:
- 1 pomelo segments separated from pith
- 1 carrot grated
- 1 large mild chilli finely chopped
- 1/2 cup shelled pistachio nuts pine nuts would work too
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro leaves
- 1/4 cup crispy fried shallots
For the pomelo salad dressing:
- 2 Tbsp lime juice or lemon
- 2 Tbsp fish sauce use Vietnamese if available
- 1 Tbsp water
- 1 Tbsp raw sugar
- 2 cloves garlic finely chopped
For the sesame snow peas:
- 500 g snow peas or asparagus would work well too
- 1 Tbsp sesame oil
- 1 lemon juiced
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 Tbsp black sesame seeds for the garnish
- In a medium bowl, combine all the marinade ingredients together, then add the chicken breasts and coat well in this mixture.
- Cover with plastic wrap and refrigerate for at least 3 hours, or preferably overnight. Stir once or twice during this time.
- Remove chicken from the marinade and drain off the marinade, leaving a thin coating. Retain some marinade to baste the chicken later.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Broil the chicken for 12 to 15 minutes. Turn over at about 7 minutes and baste in a little more marinade if necessary.
- Remove from broiler when the chicken reaches an internal temperature of 72 degC and allow to rest for 10 minutes.
- Combine the ingredients for the dressing and set aside.
- Break up the pomelo segments into spindles.
- Toast the pistachio nuts until just starting to brown.
- Combine all pomelo salad ingredients including the dressing, but excluding the crispy fried shallots.
- When serving, sprinkle over the crispy fried shallots.
Sesame Snow Peas
- Heat the sesame oil in a pan over high heat.
- Add the snow peas (or asparagus), coat well in the oil, then reduce heat to medium.
- Toss the snow peas constantly for 2 minutes, then remove from the heat and add the lemon juice, salt and pepper, and sesame seeds, and stir.
- Serve immediately, or transfer to a cold plate to avoid overcooking.