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This simple chicken dish is amazing because miso, fermented soybean paste, is a great carrier of flavors. Miso can be found in the refrigerated section in health food stores and Asian markets. You can make this dish with fresh ginger or prepare it with garlic cloves pushed through a press. I really can’t decide which I like better-so sometimes I make a platter of each for parties. In that case, do chicken breasts with ginger and thighs with garlic. If using garlic, push 4 large cloves through a garlic press and add to the miso-water mixture.
Serves 4
1/3 cup white (shiro) miso
1 6” piece fresh ginger
4 large chicken breasts halves on the bone (about 10 ounces each), with skin
Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.
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