Early one Saturday morning, I decided to attempt Bukit Timah Hill. For the life of me, I cannot remember whether I have climbed it before. Still, it’s a nice walk in the park, just like this chicken miso dish featured in this post. Whether I liked it (both the chicken and the walk), is another matter.
Bukit Timah Hill: Will not provide you breath-taking views that will garner you 10k instagram likes. However, it’s nice to be surrounded by nature and see so many other Singaporeans bonding over something healthy (i.e. running/walking)
Miso Chicken: Will definitely not take your breath away. Nothing much to look at, not incredibly tasty. In fact, it was a bit too salty for me. With rice, it’s okay though.
Bukit Timah Hill: Easy enough for kids to attempt.
Miso Chicken: A 2-step dish: Marinate chicken, then stir fry. Easy enough?
- 1 pair of skinless boneless chicken breast (600 gram)
- 2 tbsp miso
- 2 tbsp Japanese / kewpie mayonnaise
- 2 tsp soy sauce
- 2 tbsp oil
- Salt and pepper
Let’s do it:
- Salt and pepper bae (aka sprinkle) chicken. Place it in a ziplock bag. Add miso, mayonnaise, and soy sauce. Mix well, and leave the chicken to marinate in the fridge overnight, or at least 2 hours.
- Return the chicken to room temperature before cooking.
- Heat oil in a frying pan on medium high.
- Scrape off excess marinade off the chicken breasts because miso sauce burns super easily. My pan was blackened after frying but it came off relatively easily after a soak.
- Fry both sides of chicken until golden brown and the meat is fully cooked, which is about 4 minutes each side.
- Transfer the chicken to a chopping board, and let it rest for 10 minutes before cutting into slices.
Credits to the Daily Cooking Quest for this recipe, which I may or may not have butchered (pun unintended) by marinating for only 1.5 hours and used less meat than was prescribed.
Also, paired with a meat and rice, I have come to realise that blanched broccoli is quite tasty and extremely healthy because there’s no salt or oil involved!
So I’ve been reading this book called the Science of Good Cooking. It’s a cookbook (read: recipes) combined with the science behind how food cooks. While I haven’t managed to plough through the entire book and have since moved on to other books, there are still some things I have learnt and would like to share. Read about it in the next post. :]