This is my kind of comfort food.
Whenever the weather is a bit chilly, or when I am just feeling down, nothing else really gets my tummy and heart warmed up than rice and gravy. I was searching for something to do with chicken thighs, and I came across this Braised Herb Chicken with Shio Koji recipe on Just One Cookbook. Nothing that I’ve replicated from Nami’s website has disappointed my family, and I was sure this was going to be no different. But, what is Shio Koji and where can I find it?
Shio Koji is a fermented mixture of Japanese rice malt and sea salt. It looks like porridge and tastes a little salty with a mild sweetness, and is used to substitute salt in various dishes. In this recipe, Nami uses it as a marinade for chicken thighs. I have a good mind to use it on top of salmon before airfrying the next time! I like it, but the taste is so mild, I still added a bit of salt to the dish. I found mine at the chiller section of Sakuraya Fish Mart at West Coast Plaza for $5. Read more about shio koji here.
I tweaked the recipe a little because I ran out of white wine. I used mirin instead as I like my dishes sweet and savoury. I also thickened the gravy with cornstarch solution so that it is rich and thick, perfect for spooning over rice. Look at this picture that Jason took with his phone! The lighting is bad, but it looks so comforting and delicious:
I hope you try this out and wow your family!
This dish is pretty simple to make.. just use one frying pan throughout and layer the flavours on top of one another, adding as you go along. The yellow onions lend a very nice sweetness to the gravy and the rosemary is just a perfect match with chicken. I love chunky potatoes and carrots in my braised dishes. They’re magic together!
I wish I had more parsley.. I think you should add it! Be sure to serve this hot over warm and slightly softer rice. I guarantee you will enjoy this recipe this time, and on many, many other occasions to come!
(Recipe adapted from Just One Cookbook with slight changes.)