Cavendish Cooks - Japanese Miso Chicken On Fragrant Ginger Rice
We’re so excited by this dish, and right from the first tastin sessions, it’s been incredibly popular - “devilishly addictive”, according to Sophie and Rob from Bath. We hope you love eating it as much as they do!
We treat succulent Free range Castlemead chicken thighs to an overnight Japanese marinade of miso, fresh ginger & garlic, Gochujang red chilli paste, rice wine vinegar & Tamari.
The next day we gently roast the chicken and make the addictive Fresh Ginger & Spring Onion Rice. We sit chicken thighs atop the rice and garnish with Togarashi sesame seed and spice blend & fresh red chilli (if you’re not a chilli lover you can easily remove).
We’d recommend one portion for one person - because it’s so good it’ll be hard to share!
Castlemead Poultry chicken, rice, Miso (SOYA), rice wine vinegar, fresh ginger, garlic, spring onions, Sesame oil (SESAME), Tamari (soya), Gochujang (red pepper, red chilli, garlic paste), vegetable oil, lemon zest, red chilli, Togarashi (SESAME) seeds, orange zest, nori, poppy seeds, black peppercorns, dried chilli
ALLERGENS IN BOLD
Made in a kitchen where NUTS, GLUTEN, CELERY & other ALLERGENS are used.
Shelf Life: 1 Years