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chicken kosher salt chicken extra-virgin olive oil butter white miso noodles scallions cilantro sprouts lemon
Viewed: 73 - Published at: 4 years agoIngredients
- 1 pound bone-in, skin on chicken thighs (about 3 thighs)
- Kosher salt and freshly ground black pepper
- 3 cups
- or store-bought low-sodium chicken stock
- 2 tablespoons extra-virgin olive oil
- 1/2 stick (4 tablespoons) unsalted butter at room temperature
- 1 tablespoon white miso paste
- 3 bundles dried soba noodles (about 6 ounces)
- 2 scallions, thinly sliced, white and light green parts
- 1/2 cup picked cilantro leaves
- 1 cup picked bean sprouts
- 1 lemon, cut into wedges
Method
- Season the chicken with salt and pepper. Heat the oil in a large pot over medium-high heat until shimmering. Cook the chicken, skin-side down, until crisp, about 7 minutes. Flip and cook until the second side has browned, about 4 minutes more. Add the broth, adjust the heat to maintain a simmer, cover, and cook until the chicken has cooked through, about 12 minutes more. Meanwhile, mix the butter and miso together in a small bowl.
- Transfer the chicken to a plate and shred with a fork and knife. Discard skin and bones. Bring the broth to a hard boil over high heat. Add the noodles and cook according to the package instructions. Drain, reserving broth for another use if desired, and immediately toss in a serving bowl with the miso-butter. Toss to coat, then add in the chicken. Top with scallions, cilantro and sprouts. Serve immediately with lemon wedges
