Nico's Cook In, Cook Out airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves: 4
Time: 30 minutes
- ½ inch ginger, washed
- 3 garlic cloves, peeled
- 1 onion, peeled
- 3 tbsp plain flour
- 1 tsp Chinese five spice
- 8 chicken thighs, skinless and boneless
- 1 tbsp white miso paste
- 1 chicken stock cube dissolved in 300ml hot water
- 1 tbsp rice vinegar
- 150g sugar snap peas
- 2 pak choi, roughly chopped
- 1 bunch spring onions, roughly chopped
- Zest and juice of ½ orange
To serve
- 350g basmati rice, cooked
- 3 spring onions, finely sliced
- Toasted sesame seeds
Method
- Using the fine side of a box grater, grate the ginger and garlic, then switch to the coarse side of the grater and grate the onion.
- Place the plain flour on a plate and season with the Chinese five spice then dredge the chicken thighs in the flour so they are lightly covered.
- Heat some neutral oil (sunflower or vegetable) in a pan and sear the chicken until golden brown all over then remove to a plate.
- Turn the heat down to medium (add a dash of oil if needed) and add the garlic, ginger and onion, deglazing the pan with a splash of rice wine vinegar.
- After 5 minutes when the aromatics have softened add the miso paste and chicken stock.
- Then add the chicken back to the pan, put the lid on and simmer for 25 minutes until the chicken is tender.
- Remove the lid and add the sugar snap peas, pak choi, spring onions and orange zest, stir and cook for a further five minutes until the veg is tender.
- Serve with steamed rice topped with sliced spring onions and toasted sesame seeds.
