Clay-Pot Miso Chicken Recipe


  • 4 chicken thighs with skin and bone
  • 1/4 cup dried wood ear mushrooms
  • 1 cup chicken stock
  • 1/2 tablespoon canola oil
  • 1/2 a large onion, coarsely chopped
  • 1 cup dried shiitake mushrooms
  • 1 tablespoon finely chopped peeled ginger
  • 1 tablespoon finely chopped garlic
  • 1/4 cup mirin
  • 2 tablespoons shiro miso
  • 2 tablespoons soy sauce
  • sliced green onions for garnish

Clay-Pot Miso Chicken Recipe


  1. Preheat oven to 400°F. Pat chicken dry, then roast, skin side up, shallow baking pan or dish until skin is golden brown, 35 to 40 minutes.
  2. While chicken roasts, soak wood ear mushrooms and shiitakes in hot water until softened. When soft, cut the stems off the shiitakes and slice. Set aside.
  3. Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring a cup of liquid.
  4. Reduce oven to 300°F.
  5. Heat oil in a small heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown. Add ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes.
  6. Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, shiitakes, and stock mixture. Bring to a boil, skimming off any froth.
  7. Cover pot and braise in oven until chicken is tender, about 1 hour.
  8. Serve in shallow bowls with white rice.

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