scripts: Chicken in Shiso Miso Sauce

Skip Page Banner

Chicken in Shiso Miso Sauce

Chicken in Shiso Miso Sauce served with Pea Shoots Stir Fried with Garlic and Ginger Shiso Miso tastes like a cross between hoisin sauce and fermented black bean paste (not as sweet as the former, but not as pungent as the latter). As mentioned earlier, I've been frequenting Russo's market on a regular basis as of late, picking up all sorts of interesting produce and other ingredients. A few weeks ago I picked up a bunch of fresh Shiso Leaves—something I've never cooked with before, but had experienced at Japanese restaurants—and used them to make a shiso miso. We've used the resulting concoction a few times since then, with a dab or two to flavor rice or as a steak sauce.

Tonight I used the shiso miso in place of black bean sauce in the classic Chinese chicken dish (I've never found a distinct name, but I've also never come across a Chinese cuisine cookbook that did not include a dish of hacked up chicken stir fried with fermented black bean paste). I served it surrounded by fresh pea shoots (another Russo's find) that had been stir-fried with some garlic and ginger. It was good. Very good. And even the kids liked it.

Chicken in Shiso Miso Sauce

Serves 4–6, depending on number of other dishes

The secret to successful stir fry in the average western home kitchen is to have everything cut up mixed and seasoned before you put anything on the heat and to avoid using a wok. That's right: don't use a wok to stir fry. In an Asian kitchen, the burners for woks crank out about 20,000 to 30,000 BTUs. Most home cooktops struggle to pump out 5,000 to 8,000 BTUs. Even if you have a commercial grade western stove, you're probably not talking more than 15,000 BTUs. Yes, a wok is a great tool for regulating heat while cooking, with incredibly high heats applied at the bottom and relatively cooler temperatures along the sides. But without the BTUs, you basically get about a square centimeter of high heat at the bottom and not much better than warming temperatures everywhere else. Use a regular skillet or fry pan, preheated for several minutes over high heat. You'll be glad you did.


For the chicken

1-1/2 lb chicken thighs, skinned and hacked into 1-1/2 inch pieces
4 cloves garlic, julienne into thin strips
1 bunch (a half dozen or so) green onions cut into 1 inch lengths, green and white parts separated (about 1/2 cup green parts, a quarter cup green parts)
2 tablespoons shiso miso (or black bean sauce or oyster sauce or whatever salty-sweet-rich sauce or paste you have on hand)
1 tablespoon rice wine or vermouth
1/4 cup water
1/2 cup cashew nuts (very optional, but I just love cashew nuts with chicken)
1 tablespoon peanut or canola oil for cooking
1 teaspoon sesame oil for seasoning (optional)

For the marinade

1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon soy sauce
1 tablespoon rice wine or vermouth
White from 1 large egg, beaten lightly until just frothy
2 tablespoons peanut or canola oil
2 teaspoons corn starch

For the sauce

1 teaspoon corn starch
1/4 cup water
1 tablespoon shiso miso


  • Whisk together all of the marinade ingredients except for the corn starch until smooth and frothy. Sprinkle the corn starch over the chicken pieces and then dump them with the marinade into a bowl or zipper type plastic bag. Cover the bowl or seal the bag and refrigerate the chicken for 15 to 30 minutes. An hour is OK, but don't go much more than that or the dish will turn out too salty and the chicken a little too mushy.
  • Whisk together the sauce ingredients in a small bowl and set aside.
  • Set a large skillet over very high heat for at least 5 minutes.
  • Add the tablespoon of oil to the pan. When the oil starts smoking, add the garlic.
  • I'd say to cook the garlic, stirring constantly, until it starts to color, but if the pan's hot enough, that's already happened so add the white parts of the green onion and the shiso miso now.
  • Ok, now add the chicken, spreading it evenly across the pan, and let it sit over the high heat for at least 5 minutes. After five minutes you have a flavorful crust going on one side and you can begin the stir fry process: Every couple of minutes, for the next ten minutes or so, stir everything around while it's frying.
  • Add the wine or vermouth and water, stir everything around, and continue to let everything cook over high heat until the liquid all but evaporates (5–10 minutes).
  • Add the cashews and green parts of the green onions and stir to combine.
  • Add the sauce and stir everything together until the sauce begins to thicken. When the sauce does begin to thicken, remove the pan from the heat, add toss in the sesame oil if you're using it, and either serve or set aside and cover until ready for serving.

Posted on Jun 08, 2003 @ 10:10 PM


Post a comment:

Previously on Simmer Stock:

Send this article to a friend:

Help me rehearse and improve the sets. All book, tool and equipment links lead to product pages at

search with Google

 Search powered by Google

Subscribe to

To be notified when new information has been added to this site, simply and click on the subscribe button.

Powered by Movable Type
Produced by dchase

[<¦ ?¦ bostonites¦ #¦ >]

foodbloggers next site list sites previous site random site


Listed on BlogShares

© 2001–2003
All comments are © their original authors.

This site will look much better in a browser that supports web standards, but it is accessible to any browser or Internet device.