Chicken, Barley and Miso Stew
Chicken, Barley and Miso Stew
Get this quick and easy Japanese recipe by Sarah Benjamin from Simply Special.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 15 minutes
  • Cooking Time 30 minutes
  • Yield 4 servings
  • 1 Chicken, cut into 8 pieces
  • 2 Carrots, peeled and cut into big chunks
  • 3 tablespoons Miso paste
  • ⅔ cup Pearl barley
  • 4 Spring onions, cut into finger length sections
  • 5 tablespoons Mirin
  • 3-inch piece Ginger, peeled sliced thickly
  • 3 cloves Garlic, peeled
  • Chicken stock or water
  • Salt and Pepper, to season
  1. Heat up 2-3 tablespoons of vegetable oil in a pan, and sear the chicken pieces until lightly browned all over. Remove to a plate
  2. Add the chicken to a big pot, along with the carrots, miso paste, pearl barley, spring onions, mirin, ginger and garlic cloves
  3. Pour in enough chicken stock or water to just cover all the ingredients
  4. Bring everything to a boil, then turn down the heat and simmer slowly for 45 minutes to 1 hour, until the chicken is tender and the barley is cooked through but still has a nice bite to it
  5. Serve with some steaming Japanese rice

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