Creamy Coconut Miso Chicken with Mochi Dumplings

• •1.5 lbs Boneless, skinless chicken thighs
• •to taste Salt
• •to taste Black pepper
• •1 tbsp Neutral cooking oil
• •2 medium, thinly sliced Shallots
• •3 cloves, minced Garlic
• •1 inch piece, grated Fresh ginger
• •3 tbsp White miso paste (shiro miso)
• •2 tbsp Mirin
• •1 tbsp Low-sodium soy sauce
• •1 can (13.5 oz / 400ml) Full-fat coconut milk
• •0.5 cup Chicken broth or water
• •5 oz (140g) Baby spinach
• •1 tbsp Fresh lime juice
• •1 cup (120g) Mochiko (glutinous rice flour)
• •0.5 cup (120ml), plus more if needed Hot water
• •1 pinch (for mochi) Salt
• •2 stalks, thinly sliced (for garnish) Green onions
• •1 tsp (for garnish) Toasted sesame seeds
• •1 pinch (optional, for garnish) Chili threads

Instructions

1. 1

   Prepare the Mochi Dumplings: In a medium bowl, combine mochiko and a pinch of salt. Gradually add the hot water, mixing with a spoon until a shaggy dough forms. Knead on a lightly floured surface (using mochiko) for 2-3 minutes until the dough is smooth and pliable. Roll the dough into small balls, about 1/2 inch (1.2 cm) in diameter.

2. 2

   Cook the Mochi: Bring a medium pot of water to a rolling boil. Add the mochi balls and cook for 3-5 minutes, or until they float to the surface and are tender and cooked through. Remove the cooked mochi with a slotted spoon and immediately transfer them to a bowl of ice water to prevent sticking. Once cooled, drain them well and set aside.

3. 3

   Sear the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and black pepper. Heat the neutral cooking oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 4-5 minutes per side until golden brown and slightly crispy. Remove the chicken from the skillet and set aside on a plate.

4. 4

   Build the Sauce Base: Reduce the heat to medium. Add the sliced shallots to the same skillet and cook for 3-4 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

5. 5

   Add Liquids and Miso: In a small bowl, whisk the white miso paste with the chicken broth (or water) until completely smooth. Deglaze the pan with mirin, scraping up any browned bits from the bottom of the skillet. Stir in the full-fat coconut milk and the dissolved miso mixture. Bring the sauce to a gentle simmer.

6. 6

   Simmer Chicken: Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F / 74°C).

7. 7

   Finish the Dish: Remove the cooked chicken from the skillet and shred or slice it into bite-sized pieces. Stir the baby spinach into the sauce until it wilts, about 1-2 minutes. Stir in the low-sodium soy sauce and fresh lime juice. Taste the sauce and adjust seasoning as needed (add more salt, lime, or a pinch of sugar if desired).

8. 8

   Combine and Serve: Return the shredded/sliced chicken and the drained mochi dumplings to the skillet. Gently toss to coat everything in the creamy sauce. Divide the creamy chicken and mochi among four serving bowls. Garnish generously with thinly sliced green onions, toasted sesame seeds, and a pinch of chili threads if using. Serve immediately.

Chef's Tips

• 💡Always dissolve miso paste in a small amount of liquid (broth or water) before adding it to a hot sauce. This prevents clumping and ensures the flavor is evenly distributed throughout the dish.
• 💡Be careful not to overcook the mochi dumplings. They should be tender and chewy, not mushy. The ice bath after boiling helps them retain their delightful texture and prevents them from sticking together.
• 💡While chicken thighs are recommended for their juiciness and ability to stay tender, boneless, skinless chicken breasts can be used. If using breasts, consider cutting them into 1-inch chunks before searing to ensure they cook through evenly and quickly without drying out.
• 💡Miso and soy sauce are both salty, so taste the sauce before adding any additional salt. You can always adjust the sweetness or tanginess with a pinch of sugar or extra lime juice to achieve your preferred balance of flavors.