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Home > Recipes > Mirin and miso chicken with pea, edamame and fennel salad

Mirin and miso chicken with pea, edamame and fennel salad
( SERVES 4 )

Annabelle White

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Mirin and miso chicken with pea, edamame and fennel salad

No ratings yet

Ingredients

4 Chicken breasts, (boneless)
2 Tbsp Soy sauce
4 Tbsp Mirin

Pea, edamame and fennel salad

1 cup Peas, (cooked, still-warm)
½ cup Edamame beans, (shelled)
¼ cup Red onion, (finely chopped)
¼ cup Red capsicum, (diced)
1 cup Fennel, (finely chopped fresh leaves, or fresh mint)
4 Tbsp Mayonnaise
1 Tbsp Lemon juice
1 Tbsp Lemon juice
1½ tsp Ginger, (finely chopped or grated)
1 to taste Salt and pepper

Miso marinade

1 Tbsp Sesame oil
3 Tbsp White miso paste, (or yellow, available in supermarkets)
1 Tbsp Caster sugar
2 Tbsp Mirin, (or white wine)

Directions

  1. Coat each chicken breast with the miso marinade, place on a tray, cover with plastic wrap and marinate for at least 4 hours in the fridge, or overnight.
  2. Preheat oven to 190°C.
  3. Wash off marinade under cold water, dry each breast with a paper towel.
  4. Place the chicken into a small baking dish. Mix together the mirin and soy sauce, then brush the skin side of chicken with it.
  5. Bake for 15 to 20 minutes until cooked through, basting the skin side of each breast twice during cooking.
  6. Rest chicken for 5 minutes and serve with pea, edamame and fennel salad.

 

Pea, edamame and fennel salad

  1. Mix all ingredients gently together in a bowl, season to taste and serve while peas are still warm.

 

Miso marinade

  1. 1. Mix all ingredients together in a jar, cover with a lid and refrigerate for up to 1 month.
  2. When ready to use, liberally coat pieces of chicken or fish, cover and refrigerate overnight.
  3. When ready to cook, wash off excess marinade under cold water and dry with paper towels
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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