Creamy Coconut Miso Chicken with Mochi Dumplings

Tender chicken simmered in a rich, savory-sweet coconut miso sauce, served alongside delightfully chewy homemade mochi dumplings and wilted spinach. A comforting fusion dish with layers of umami and creamy texture.

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.