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crock pot miso chicken
(Adapted from The Honolulu Star-Advertiser, 8/3/11)

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Whenever I'm go home to Hawaii, I read the Star Advertiser's food section cover-to-cover. This recipe is from when I was last in Hawaii. Yes, I actually took the physical paper back with me and carried around for nearly six months before I finally made it. The ingredients are nearly identical to Peanut Butter Beer Miso Chicken, which is based on a Sam Choy recipe.  I did this as a 2-day experiment.

12 pieces of chicken thighs (bone in)

1 cup beer
1 cup white miso
1 cup brown sugar
1/2 cup peanut butter
3 bunches of green onions, finely chopped
5 cloves of garlic, finely chopped
2-3t sambal oelek (or sriracha) 

Post-crock-pot Accessories
Canola oil
1 onion, sliced into strings
1 red pepper, sliced

Skin the chicken and cut off most of the fat. Mix all ingredients except chicken and post-crock-pot ingredients. Add the chicken and mix it around to make sure it's coated. Set the crock pot on low for about 4 1/2 hours. At the end, the meat will fall off the bones and it will look a little like Kalua Pig. 

Toss out the bones and separate the chicken from the sauce. Store overnight.

On the actual meal day, drizzle canola oil in a pan. Cook onion til tender and just beginning to carmelize. Add a little bit of the sauce, then add peppers and cook til just done. Separately, heat up the chicken and some sauce. Pour over vegetables and eat with hot rice.

NOTES:

1) The Good: texture is good, and I love the mix, dump and cook simplicity.

2) What Needs Fixing: out of the gate, it is way, way, way too sweet. Less brown sugar and maybe less peanut butter too.

3) What is Definitely a Bad Idea: using crunchy peanut butter. The crock pot makes the texture of the peanuts very weird. Best to use creamy PB.

4) What Other Kinds of Sides Might Make It Better: something with more flavor bite and a crunchy texture. As part of its leftover rehabilitation, I'm making another Greenhouse work-in-progress, Spicy Asian Slaw and putting it into burritos.

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