Winter is a time when our body craves for richer and spicier food. The excesses of the festive period gives way to the intention of clean eating and everyone jumping on to the healthy bandwagon in January. Healthy eating does not have to be difficult to prepare and plan. It is also possible to add in flavours from the use of light spicing and aromatic herbs that gives you a more satisfying feel and impression of having a fuller meal. I have been looking at simplifying some of the dinner recipes at home recently and have also incorporated more vegetarian dishes as well as Fish, Turkey and Chicken in our diet. I had posted a recipe for a tasty Turkey and Chorizo Burger not so long ago. I have been revisiting some of the childhood dishes that I enjoyed while growing up in India like Chicken Stew and Khichuri ( Indian risotto with rice and mung beans). I plan to include some of this recipes soon. However I did experiment with the Chicken Stew recently and came up with this Chicken in a Miso Broth with Vegetables and Rice Noodles. Miso is a traditional Japanese fermented paste made from soya and rice or wheat or rye. It imparts a rich and deep savoury note to a dish whether you are making just a plain and simple miso soup or you could use the paste as a marinate. You can buy the Miso in a paste form many oriental supermarkets. For my recipe for more simplicity I have used the The Classic Siro Miso Soup packets which are easily found in our British supermarkets.
Ingredients (for 4 portions)
8 medium Chicken Drumsticks (skin taken off)
2 Packets of single serving Miso Soup
2/3 stalks of celery sliced
1 medium onion sliced
1 big clove of garlic sliced
Salt and pepper to taste
Fresh vegetables such as diced carrots and sweetcorn or frozen diced mixed vegetables
Rice Noodles 200 gms (allow 50 gms per portion)
Heat a medium pan and add a teaspoon of oil. Add the Celery and the onion and fry for a couple of minutes. Add the Garlic and fry for another few minutes. Add the chicken and fry gently. Add about 500 ml of hot water and bring to a gentle simmer. Skim off any excess fat or the foamy mess if they gather on top. Add the vegetables and simmer for another 10 minutes before adding the paste from the Miso soup. Simmer for another 10 to 15 minutes till the chicken is almost done. Now take the chicken off the liquid and leave on a clean chopping board. Add the rice noodles into the broth adding more hot water if required. Stir gently and bring to a boil. Boil for a bout 5 minutes or according to the Rice Noodles packet instruction. De bone the chicken and a tear into small pieces. Add them back to the broth and add the Garnish part of the miso soup. Adjust seasoning. Garnish with sliced chillies and spring onions and serve hot.