Miso, Chicken & Corn
Tasty Congee Topping featuring Poached Organic Chicken and Charred Miso Buttered Corn Ribs
Ingredients:
- 1 organic chicken breast
- 1 corn cob, halved and quartered lengthwise to resembled ribs
- 1 tablespoon unsalted butter, softened
- 1 tablespoons white miso paste
- 1 teaspoon of chili oil (our fave)
- Pickled ginger, to taste
- Handful of fresh coriander leaves, chopped
Instructions:
- Prepare the poached organic chicken: Bring a small pot of water to a gentle simmer. Add the chicken breast and cook for 15-20 minutes until fully cooked through. Once cooked, remove the chicken from the water and let it cool slightly. Shred the chicken using two forks and set aside. Reserve the cooking water.
- Bring the chicken cooking water back to boil and place in the corn ribs. Gently simmer for 5 minutes until tender and juicy.
- Meanwhile mix together butter and miso and heat a grill pan over medium heat.
- Once the corn is cooked, remove from the cooking water and once again reserve the cooking water (this will be used in your Conjo Congee base). Brush corn ribs with miso butter and place on the hot grill until charred and slightly blistered. Remove and brush generously once more with the miso butter. Set aside
- Prepare your congee by emptying one packet of Conjo Congee into a bowl. Bring reserved cooking water to the boil and add one cup (250ml) to the bowl. Stir and let sit for 60 seconds. Stir once more.
- To assemble: Drizzle your congee with melted leftover miso butter and chilli oil. Top with desired portion of shredded chicken, sliced pickled ginger and handfuls of fresh coriander.
- Serve immediately and enjoy the hug for your belly!