Recipe: Miso-Ginger Chicken and Cabbage

A forewarning, this post may be a bit boring due to lack of photos, but my husband and I made this dish the other night to once again utilize our fresh produce from our CSA from LotFotl and definitely felt it needed to be blogged about and the dish most certainly is NOT boring.  This time we used our Napa cabbage and the dish turned out remarkably flavorful, light and refreshing.  Napa cabbage is a Chinese cabbage and this recipe embraces Asian flavors which is near and dear to my heart.  It also calls for chicken thighs which my husband and I absolutely love cooking with and most importantly, love eating.  I encourage you to try it! I mean I diiiiiiid blog about it…

Miso-Ginger Chicken and Cabbage

Thank you Food&Wine for this recipe!

Ingredients

• 3 tablespoons light miso paste
• 2 garlic cloves, minced
• 1 teaspoon Asian sesame oil
• 3/4 cup chicken stock or low-sodium broth
• 3 tablespoons vegetable oil
• 1 1/4 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• Salt and freshly ground pepper
• 1/2 pound shiitake mushrooms, caps quartered
• 2 tablespoons minced ginger
• 3/4 pound Napa cabbage, coarsely chopped (4 cups)
• 3 ounces daikon radish, peeled and thinly sliced (1/2 cup)
• 2 scallions, thinly sliced

Directions

1. In a bowl, whisk the miso, garlic, sesame oil and 1/2 cup of the stock.
2. In a large skillet, heat the vegetable oil. Add the chicken, season with salt and pepper and cook over high heat until just cooked through, 4 minutes; using a slotted spoon, transfer to a plate.
3. Add the shiitake, ginger and the remaining stock to the skillet.
4. Cover and cook over moderate heat until the shiitake are tender, 2 minutes.
5. Add the cabbage and chicken and stir-fry over high heat for 1 minute.
6. Add the miso sauce and bring to a simmer.
7. Stir in the daikon and scallions.
8. Transfer to bowls and serve!

Side Notes:

• We picked up our miso paste at a local Milwaukee Asian supermarket, Viet Hoa for about $3.
• We also forgot to pick up daikon and substituted parsnip in its place.  We looked it up and was a reasonable substitution for daikon radish.

Otherwise, we kept true to the recipe and it turned out great.  It makes enough for four people (husband and I have leftovers for lunch).  Also, it took us about half hour total; prep and cook time to make.

I’m all about questions, comments and/or changes if you have made or plan to make this dish!

Happy Eating.  -g