"I do a lot of Asian cooking, and I was looking for another use for miso. In this recipe, the sweetness in the miso blends well with the saltiness of the soy sauce." --CL Reader
2 tablespoons miso (soybean paste)
1 1/2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
4 (4-ounce) skinned, boned chicken breast halves
5 large egg whites, lightly beaten
1 cup finely chopped onion
1 cup thinly sliced carrot
1 tablespoon fish sauce
2 1/2 cups cooked brown rice
1 cup diced shiitake mushroom caps (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
1 tablespoon low-sodium soy sauce
1 1/2 cups chopped spinach
How to Make It
Combine first 3 ingredients in a small bowl. Rub miso mixture over both sides of chicken breast halves. Wrap each breast half securely in plastic wrap. Arrange the packets in steamer rack; place rack in a Dutch oven. Steam packets, covered, 20 minutes or until done. Remove packets from steamer; let stand 5 minutes. Remove chicken from packets, reserving liquid from packets. Dice chicken; set aside. Discard water in pan; wipe pan dry with a paper towel.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add egg whites, and cook 2 minutes or until done. Remove egg whites from skillet; coarsely chop.
Add reserved cooking liquid, chicken, onion, carrot, and fish sauce to Dutch oven, and bring to a boil. Reduce heat to medium; cook 5 minutes or until liquid almost evaporates. Add rice, mushrooms, parsley, green onions, and soy sauce; cook 3 minutes. Stir in egg whites and spinach.
Excellent recipe. For those who found it bland the fish sauce is crucial. If you don't have or cannot find it you can use anchovy paste, or oyster sauce both of which are likely to be found in most of the larger markets (these have loads of flavor you will probably love). Also, if you have kombu seaweed a little 2 inch piece added to the broth can give a lot of flavor. In addition to the miso, add soy or tamari sauce to the chicken before wrapping. They can be wrapped in foil and baked. Slowly (simmer) cooking the liquids also makes them more flavorful and salty as the water evaporates.These are small changes. What is really required is finesse when cooking with these ingredients.
Thought this was very good but a little labor intensive. I doubled the miso paste and cooked the chicken thru fish sauce the night before (also doubled fish sauce). Used 3 egg whites and 2 whole eggs but not sure if they're really necessary. But overall, just LOVED this dish. A definite keeper.
This one was just ok for us also. I made a few changes with helped, but it still needs something more. I'm not a fan a parsley/fish sauce/spinach, so I swapped them for cilantro & bok choy (omitted fish sauce). I also don't have a steamer/dutch oven so I cooked the chicken in foil packets in the oven. I sauteed the chicken/cooking liquid & all vegi's together, adding the cooked egg whites & more cilantro at the end (did not add the rice). The mixture had a decent flavor, but needed a kick. I added about a Tbsp of Hunan red chili paste and served it over brown rice (cooked in low sodium chicken stock). Once it hit the rice, there went the flavor. I added a bit more soy sauce and a little Sriraccha, but it needs something deeper, not sure what. The good news is that it makes alot more than 4 servings (or at least mine did :)). Wanted to like this, but it probably won't be on my rotation.
This is the first time I have steamed chicken and found the sauce and the steaming method kept the chicken very moist.
I appreciated the simplicity of the flavors for this dish and the low calories! Some reviewers said it was bland but for a dinner under 400 that combines meat, rice and veggies? I'd say it was great!
I would certainly make it again and would include this as a go to recipe, but might experiment with adding sauteed white onions or maybe baby corn or water chestnuts?
This recipe was very healthy, but did leave a lot to be desired. The chicken was very juicy and tender, and the rice was fantastic. My husband and I did feel that it was a bit bland. Prehaps using more ginger would help. Also, the scent of the fish sauce was absolutely rancid! I don't feel that it even added anything to the dish. All in all, it coud be a keeper if worked on.
I got just okays all around the table as well. Cooking time doesn't take long but the recipe was kind of bland. It did taste healthy and fresh but was lacking any appeal to lift the utensil to my mouth again. I wouldnit make this again. I did make the potstickers which were killer!