Miso Poached Chicken with Steamed Bok Choy & Broth

• 1600 ml water or light chicken broth⇄
• 4 tsp white or yellow miso paste⇄
• 4 cm fresh ginger⇄
• 4 whole spring onion⇄

In a large saucepan, combine water or broth with miso paste, sliced ginger, and halved spring onions. Stir over low heat at approximately 80°C until the miso fully dissolves, about 2-3 minutes, ensuring the liquid does not reach a boil to preserve miso’s flavor and enzymes.

💡 Use a whisk to help dissolve the miso paste evenly without clumps.

• 600 g chicken breast⇄

Gently slide the chicken breasts into the prepared broth, ensuring they are fully submerged. Maintain the heat at a low simmer, around 80-85°C, for 18-20 minutes, flipping the chicken halfway through, until the internal temperature reaches 75°C or the meat is opaque and firm to the touch.

💡 Use a meat thermometer to avoid overcooking; chicken should remain tender and juicy.

Carefully remove the chicken breasts from the broth and let them rest on a cutting board for 2 minutes to retain juices. Slice into 1 cm thick pieces against the grain for maximum tenderness.

💡 Cover the chicken with foil while resting to keep it warm.

• 8 heads bok choy⇄

While the chicken rests, place halved bok choy cut-side down into the same warm broth in the saucepan. Cook over low heat at 80°C for 3-4 minutes until the leaves are wilted and the stems are just tender but still vibrant green.

💡 Avoid overcooking bok choy to maintain a slight crunch and bright color.

• 4 tsp sesame oil⇄
• 1 pinch chili flakes⇄

Arrange sliced chicken and steamed bok choy in serving bowls. Ladle 200-300 ml of the warm poaching broth over each portion, ensuring even distribution of ginger and spring onion pieces. Drizzle each bowl with a teaspoon of sesame oil and sprinkle with chili flakes if using.

💡 Strain the broth through a fine sieve if you prefer a clearer presentation without ginger or onion bits.