Miso Cream Stew

View fullsize

INGREDIENTS

2-3 servings

• Chicken Thigh: 9oz

• Leek: 8oz

• Baby Bok Choy: 14oz

• Garlic: a clove

• Olive Oil: 1 tbsp

• Salt: a pinch

• Water: 1cup

• Whipping Cream: 4 tbsp

• Jorinji Chickpea Miso: 3 tbsp

• Ground Black Pepper *

• Olive Oil *

  *: to taste

DIRECTIONS

1. Mince the garlic, chop leek, cut tops and bottoms of baby bok choy, then cut the tops (green part) into half-lengths, then slice bottoms lengthwise into 1/4 inch sections.

2. Cut the chicken thighs into bite-sized pieces.

3. Heat olive oil in a pan over medium heat. Add garlic & cook until garlic releases a nice aroma.

4. Add leek into a pan on med-high heat, cook until slightly soft. Set leek aside, then add chicken thighs and cook until the surface turns white. Sprinkle a pinch of salt onto the chicken and mix.

5. Add the bottoms of the baby bok choy into the pan, cook until slightly soft.

6. Add water and put on the lid, then simmer for 15-20 minutes until the bok choy becomes tender.

7. Turn heat to medium, add whipping cream & chickpea miso. When it begins boiling, add the bok choy tops, then replace the lid & cook for 2-3 minutes.

8. Sprinkle on black pepper and a spoonful of olive oil after serving.

Additional Suggestions

• To keep the good texture and aroma, turn the the heat medium before adding whipping cream and miso.