Miso Poached Chicken with Steamed Bok Choy & Broth

In a large saucepan, combine water or broth with miso paste, sliced ginger, and halved spring onions. Stir over low heat at approximately 80°C until the miso fully dissolves, about 2-3 minutes, ensuring the liquid does not reach a boil to preserve miso’s flavor and enzymes.

Gently slide the chicken breasts into the prepared broth, ensuring they are fully submerged. Maintain the heat at a low simmer, around 80-85°C, for 18-20 minutes, flipping the chicken halfway through, until the internal temperature reaches 75°C or the meat is opaque and firm to the touch.

Carefully remove the chicken breasts from the broth and let them rest on a cutting board for 2 minutes to retain juices. Slice into 1 cm thick pieces against the grain for maximum tenderness.

While the chicken rests, place halved bok choy cut-side down into the same warm broth in the saucepan. Cook over low heat at 80°C for 3-4 minutes until the leaves are wilted and the stems are just tender but still vibrant green.

Arrange sliced chicken and steamed bok choy in serving bowls. Ladle 200-300 ml of the warm poaching broth over each portion, ensuring even distribution of ginger and spring onion pieces. Drizzle each bowl with a teaspoon of sesame oil and sprinkle with chili flakes if using.