Steam-Baked Chicken in Miso Marinade - chicken thighs

Method

• [Make the Miso Sauce] Combine the ingredients marked with in a bowl.
• Cut the chicken into bite-sized pieces and add to a thick plastic bag (I recommend using one with a zip).
• Add the miso sauce into the same bag and close the top.
• Rub the seasoning into the meat to blend the flavours and leave to rest in the fridge.
• Keep it in there for over half a day if possible.
• Take the meat out of the bag and wipe it with kitchen paper.
• Put it into a frying pan that has been oiled with vegetable oil and cook over high heat until browned.
• Turn the meat over and pour in 70 ml water.
• Cover the pan with a lid and steam bake the chicken over high heat.
• Once the liquid has evaporated, it's ready to serve.