Miso Chicken in Ginger, Leek and Scallion Broth

By David Tanis

Updated Feb. 7, 2022

Miso Chicken in Ginger, Leek and Scallion Broth
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
4(526)
Comments
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This chicken dish gets most of its flavor from miso, and relies on boneless, skinless thighs, which are nearly impossible to overcook. First simmered in water (or chicken broth for depth), the thighs are then slathered with a seasoned miso mixture and roasted until the miso forms a beautiful glaze. Use light miso (yellow or white) for a mild, nutty flavor, or dark miso (red or brown) for a deeper rustic quality.

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Ingredients

Yield:4 to 6 servings
  • 8boneless, skinless chicken thighs (about 3 pounds)
  • Salt and pepper
  • 2large garlic cloves, smashed but not peeled, plus ½ teaspoon grated garlic
  • 1(2-inch) piece ginger, peeled and thickly sliced, plus 1 teaspoon grated fresh ginger
  • 1small onion, thinly sliced
  • 6cups chicken broth (optional)
  • ¼cup mirin
  • 4tablespoons yellow or red miso
  • ½teaspoon gochugaru (Korean red-pepper flakes)
  • 2tablespoons rice wine vinegar
  • 2tablespoons granulated sugar
  • 2cups leeks, white and tender green parts, chopped into ½-inch pieces
  • ½cup thinly sliced scallions, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

340 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 35 grams protein; 1291 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put chicken thighs in a large pot, seasoning well with salt and pepper on both sides. Add smashed garlic cloves, ginger slices, onion, 6 cups water (or chicken broth, if you prefer) and mirin, and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 minutes, until tender. Remove chicken to a baking dish. Strain broth into a bowl. Place back into the pot, and keep warm. Heat oven to 375 degrees.

  2. Step 2

    In a small bowl, combine miso, gochugaru, grated garlic, grated ginger, vinegar and sugar. Add a little hot broth to thin, then smear mixture over chicken and coat well.

  3. Step 3

    Bake chicken until browned and glazed, about 20 minutes.

  4. Step 4

    While chicken is cooking, bring broth to a simmer, taste and adjust seasoning. Add leeks and cook until just done — soft, but still green, about 5 minutes.

  5. Step 5

    To serve, slice chicken into ¼-inch pieces and divide among large soup bowls, then ladle broth on top. Spoon any remaining miso mixture from pan over chicken. Garnish with scallions.

Ratings

4 out of 5
526 user ratings
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Comments

Kemper

I found the baking time for the chicken to be too long (even for thighs). Next time I will bake in a higher-heat oven for shorter time and finish with broiling. I also shallot with the onion (for sweetness) and then added shiitakes and baby bok choy to the broth with the leeks which made for a delicious and visually appealing plating.

frednyc

This is a great dish. We used a quart of chicken stock from the butcher which added depth to the broth. We added cut mushrooms with the leeks and cooked on low for 20 minutes while the chicken baked. All served in a soup bowl with thinly sliced scallions. Best dish on NYC Upper Eastside. It was incredible dinner. I’m thinking of this as the go to dinner for guests.

Susan Montauk

There is one grocery store in town and it had no leeks. But there was baby bok choi and I used it as a substitute. Much as I love leeks, I think I would choose the bok choi next time as it seemed so perfect in this delicious broth.

Penny Van Amburg

absolutely yummy!!!

Tim in PS

This recipe is a good excuse to get on-line and buy gochugaru. It's so good. I use it in all kinds of things. As per comments, I also added shiitake mushrooms and bok choy and served over rice noodles. Amazingly flavorful and simple dinner.

Eli W

This is wonderful but a few tweaks take it over the top! The marinade is spectacular in its own right. 1. Cooked chicken for 12 min in broth, patted dry, rubbed marinade then broiled 8 min. 2. No need for broth in marinade if you use gochujang in place of gochugaru (or in addition). I cut sugar way back added a bit of honey and it was perfect 3. Key additions to broth: doubled garlic ginger, 2 scallions cut into big segments, cilantro stems, black peppercorns, tablespoon miso, extra tsp chicken bouillon powder 4. After straining added good splash soy sauce (1 tbsp?) and a few dashes fish sauce 5. Let simmer with leeks bok choi stems while chicken cooked. Added bok choi leaves at end. 6. Serve with rice noodles and chopped cilantro, plus splash of soy sauce at the table

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