Chicken With Rice and Red Miso Remoulade
Chicken with rice and red miso remoulade is my re-creation from Ed Lee’s new southern kitchen. It builds on basic recipes for remoulade and rice, adding texture with peanuts and sweetness with orange. Chicken sausage adds protein and the result, stirred and mixed while you eat is seriously delicious.
You know by now how much I like Ed’s take on southern foods while adding his own Korean influence to most dishes. As I cook my way through his books, I learn more and more about Asian flavors incorporated into many foods I grew up with.
What I Learned
This recipe taught me to build upon the flavor of basic “perfect” remoulade and how to make chicken sausage patties. Both concepts can be used to enhance or create other recipes.
Complications, Missteps and Mistakes
I suffered a couple of “moments” making this. I failed to blot the chicken dry before chilling and grinding the sausage and it made a wetter patty. My second error was working too quickly to make those patties and I left out several ingredients. This mistake wasn’t fatal because I caught it, but I had to remix and re-make the patties – a second time!
What I did When Ed Wasn’t Looking
I bought pre-cut hormone free, organically raised chicken breast strips and saved the process of slicing them.
And The Verdict is…
Chicken with rice and red miso remoulade is a beautifully delicious meal in a bowl. It’s savory and sweet, soft, crunchy and satisfying. In short it’s perfect!
It gets five (5) stars, but I have to rate my performance a measly 3-1/2 stars for my mistakes. I did better the second time and I’ll get to a five to match the recipe!
Ingredients
Red Miso Remoulade
- 1/4 cup perfect remoulade – get the recipe HERE
- 1 TBL japanese sesame oil
- 2 TBL red miso
- 4 TBL fresh orange juice
- 1/2 tsp soy sauce
- 1/2 tsp sugar
Chicken Sausage Patties
- 1 lb fresh organic chicken breast strips – coarsely ground
- 1/2 cup daikon radish – finely grated and squeezed to remove excess water
- 2 tsp soy sauce
- 1 garlic clove – micro-planed
- 1 tsp Japanese sesame oil
- 2 tsp whole milk
- 1 tsp worcestershire sauce
- 1 tsp maple syrup
- 3/4 tsp salt
- 1/2 tsp fish sauce
- 1/2 tsp freshly ground black pepper
- 3 green onions – finely chopped
- 4 TBL olive oil – for frying the patties
- 4 cups cooked jasmin rice
- 1 orange – peeled and cut into segments – garnish
- Fresh bean sprouts – garnish
- 2 oz cracked salted cocktail peanuts – garnish
- 1 sheet of nori – cut into matchsticks for garnish
Instructions
Red Miso Remoulade
- Mix all the ingredients together in a bowl and refrigerate until ready to serve
Chicken Sausage Patties
- Pat the chicken strips dry with paper towels and freeze for 30 minutes before grinding
- Coarsely grind the chicken into a mixing bowl
- Add all the remaining ingredients and mix well by hand
- Form quarter sized patties and place them on a wax paper covered baking sheet
- Heat a skillet over medium heat and add a tablespoon of olive oil
- Fry a batch of patties without crowding the pan for about 2 minutes on one side and then flip them and fry for another minute until both sides are golden brown
- Remove the cooked patties and drain on a paper towel covered rack
- Repeat the process until all the patties are fried
Chicken Sausage with Rice and Red Miso Remoulade
- Place a cup of rice into a soup bowl
- Arrange about 3 orange segments and add 5-6 chicken patties on the rice
- Pour a generous serving spoonful of remoulade over the chicken and garnish with the bean sprouts, cracked peanuts and nori matchsticks
- Admire your artwork and then mix it up before eating!
Notes
Courtesy of Chef Edward Lee of Louisville, Kentucky from his best-selling cookbook Smoke & Pickles – Recipes From a New Southern Kitchen, 2013.