Roast chicken / sticky rice / miso sauce?

[souranddoughy]

I sometimes roast a chicken midweek and we eat it over rice and with gravy. I was wondering about doing an asian version with sticky rice (which for some reason my teens are fanatic about) and some sort of miso sauce.

I thought about this one with mirin and sake
https://www.justonecookbook.com/all-purpose-miso-sauce/

or this with maple syrup and soya sauce
https://food52.com/recipes/60021-miso-sauce?preview=true

or even a miso butter?
https://cooking.nytimes.com/recipes/12331-miso-butter

I haven't cooked with miso before: I don't live in the uk and the supermarkets here are still catching up with their 'exotic' ingredients - but they now have red and white miso in stock so I feel excited/duty-bound to try it out: it's expensive though so I don't want to cock it up ie make a batch that then just languishes in the fridge.

Thoughts?

Does it need to be miso? Miso, while lovely, is just a salty, earthy umami flavour. You can achieve similar results (especially if you can't get good miso, even in the UK some of it is rubbish) with a soy sauce and honey glaze if you want something sweet and sticky.

Not a whole chicken, but I often do chicken wings for the kids with a soy, honey, garlic and ginger marinade.

I like the look of the first one, think I'll make it for tomorrow's chicken legs
Miso freezes well. I use very small pots or ice-cube trays.

Katsu might be a good option with sticky rice too? It's absolutely lovely.

I always associate Miso with being made into a thin liquid soup (I lob some chilli flakes in, which I am sure is sacrilegious), with noodles and leftover shredded chicken, shredded carrots and some sort of shredded green veg or french beans over some Udon noodles.

Apologies to any Asians.

What is your 'gravy recipe' as I am sure it won't be made from Bisto granules?

Doesn’t have to be miso, though I’ve bought some now. Anything along those lines. But I do want a sauce I can pour/drizzle (sorry) over the chicken; don’t want to just cook it with a glaze.

(Also I’ve tried so many honey/soy sauce/garlic type recipes which always sound so delicious but end up underwhelming - I guess the balance of flavours is off somehow. There are so many food bloggers out there making this kind of thing. If anyone has a tried and tested one that actually is delicious, please let me know)

i.e. would you mind sharing your marinade mindutopia ?!

Made this a couple of weeks ago, might fit the bill? Actually made it with supremes from the butcher, as just did it for two https://www.deliciousmagazine.co.uk/recipes/ginger-garlic-chicken-with-broccoli-and-sesame-chilli-sauce/amp/

This is my favourite wing marinade.

@Madcats My gravy recipe is not much of one really! A bit of flour mixed into the fat in the pan plus a glass of wine, some lemon juice and maybe a bit of stock. And a bit of cream at the end (s&p too of course)

I mix miso paste and soy sauce with a bit of sesame oil, pour over chicken thighs (with bone and skin on) and roast. It's from an Itsu 20 minute cookbook and is amazing with sticky rice and a green veg.