Miso Chicken & Spinach Rice

Miso Chicken

1. 1

   Preheat a grill or grill pan to high heat (about 450°F / 450°F).

2. 2

   While the grill heats, rinse the sushi rice under cold running water until the water runs clear, then drain well.

3. 3

   Place the spinach, butter, water, and the garlic clove in a blender; blend on high for about 1 minute until the mixture is a vivid green puree.

   Kitchen notes · Added by ReelsMeals: The puree is vivid green and smooth. Blend until no spinach pieces remain.

4. 4

   Combine the rinsed rice and the spinach‑butter puree in a small saucepan; stir briefly, then bring to a boil over medium‑high heat.

5. 5

   Once boiling, cover the saucepan with a tight‑fitting lid, reduce the heat to low, and simmer for 12 minutes.

   Kitchen notes · Added by ReelsMeals: The rice simmers beneath a tight lid. Keep the lid closed while it cooks.

6. 6

   After 12 minutes, turn off the heat but keep the lid on; let the rice steam in the residual heat for an additional 12 minutes.

   Kitchen notes · Added by ReelsMeals: The grains are tender and the steam has settled. Leave the lid on during the rest.

Chicken Marinade

7. 7

   Whisk together the red miso, honey, soy sauce, lemon juice, MSG (if using), a pinch of salt, and black pepper until the mixture is smooth and glossy.

Miso Chicken

8. 8

   While the rice is steaming, slice each chicken thigh into three even strips.

9. 9

   Place the chicken strips in a shallow dish and pour the prepared miso marinade over them; toss to coat each piece thoroughly.

10. 10

    Arrange the marinated chicken strips on a grill tray or directly on the grill grates, reserving any leftover sauce in a small bowl.

11. 11

    Grill the chicken for 6–8 minutes, turning once, until the edges are nicely charred and the interior reaches 167°F (165°F).

    Kitchen notes · Added by ReelsMeals: The edges are charred and the chicken is cooked through. Turn the strips once for even browning.

12. 12

    Transfer the cooked spinach rice to serving bowls, spreading it evenly.

13. 13

    Top each bowl with the grilled chicken strips, then drizzle any remaining miso sauce from the tray over the rice and chicken.

14. 14

    Finish each serving by placing a raw egg yolk in the center, sprinkling chopped chives over the top, and adding a lemon wedge on the side for squeezing.

15. 15

    Allow diners to gently mix the yolk into the hot rice and chicken for a silky coating before eating.

    Kitchen notes · Added by ReelsMeals: The yolk coats the hot rice smoothly.