This happened with this tub of miso I had bought. Of course, miso keeps really well in the fridge so it is not too big a deal to have a tub of it sitting in the fridge.
I had half a pack of chicken drumlets left after making this, and I thought it was time to put the miso to use and cook garlic miso chicken using this recipe, something I had been intending to do for a while.
Chicken is really popular in our home and I am always happy to try new ways of cooking them.
This is a really easy recipe. To start, I washed and cleaned the drumlets. Then, using a fork, I pierced the chicken all over.
I placed miso in a bowl and added minced garlic to it. Using a whisk, I mixed them until they were well-combined.
The mixture was rubbed onto the chicken.
I placed the chicken in an air-tight container to marinate over-night in the fridge.
A few hours before I roasted the chicken, I added light soy sauce and mirin, and the chicken was placed back into the fridge.
I lined a casserole dish (or baking tray) with aluminium foil and greased the foil with vegetable oil. The chicken drumlets were placed on the foil.
I roasted the chicken for about 45 to 50 minutes, and they were turned half-way during the cooking process. You can also use the broiling function in your oven. The cooking time will be a lot shorter, depending on your oven, so do keep a close eye on the chicken.
Once the chicken drumlets had turned golden-brown, they were ready.
I served my drumlets with rice. If you wish to eat these chicken on their own, you might want to reduce the amount of miso used.
Garlic Miso Chicken (Makes 10)
Adapted from Just One Cookbook
10 chicken drumlets (or any parts of chicken)
4 cloves garlic, minced
3 tablespoon miso
2 tablespoon soy sauce
2 tablespoon mirin
1. Rinse the chicken and pat it dry with paper towel. Prick the chicken with a fork and put them in a Ziploc bag.
2. Mince the garlic (I uses a garlic press) and combine it with miso in a small bowl.
3. Add the mixture into the Ziploc bag and rub it all over the chicken from outside the bag. Keep in the fridge for at least 4-6 hours (preferably overnight).
4. About 3 hours before cooking, add soy sauce and mirin in the bag and mix well. Keep in the fridge until you are ready to cook.
5. Line the bottom of broiler pan with aluminum foil (so that you don’t have to clean later) and oil the broiler rack. Place the chicken on the broiler rack skin side down first. Turn the broiler on high (no preheat) and place the broiler rack 6 inch away from the top (middle oven rack) and broil for 10 minutes, or until nicely browned. Then flip the chicken (now skin side is up) and broil for another 10 minutes. The cooking time will vary depending on the oven.
Grill the chicken on a tray that has been lined with aluminium foil for 45 to 50 minutes at 200C, turning once half way. You will need to keep an eye on the chicken towards the last 10 minutes of cooking.