Spicy miso pulled chicken
INGREDIENTS
- 1.5 to 2 pounds boneless skinless chicken thighs
- 1 tbsp red miso paste
- 2 tbsp soy sauce
- 1/2 cup water
- 3 medium red onions (thinly sliced)
- 1 inch piece of ginger (finely chopped)
- 5 cloves garlic (finely chopped)
- 2 tsp red chili powder (or cayenne powder) [Note: Increase or decrease the amount depending on your spice level.]
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp fennel seed powder
- 1/2 tsp garam masala powder
- 2 tbsp tomato paste or 2 tbsp vinegar
Instructions
- Pressure cook the chicken thighs, red miso paste, soy sauce and water in the Instant Pot for 10 mins and let the pressure settle naturally.
- Once the pressure has settled, remove the chicken and shred with a fork. Reserve the stock.
- Heat some oil in a large wide pan. Add the thinly sliced onions and sauté until golden brown.
- Add the finely chopped ginger and garlic. Sauté for a minute.
- Add the dry spices (red chili powder, coriander powder, cumin powder, fennel seed powder, garam masala powder) and sauté for a minute. Feel free to mix it up and use any combination of spices you like.
- Add the tomato paste or vinegar. Mix well.
- Now add the shredded chicken and reserved stock. Mix well.
- Depending on whether you are making pulled chicken sandwiches, or a filling for chicken puffs, quesadillas, etc., you can make this filling as wet or dry as you wish. Just cook it until it has reduced to your desired consistency.
- Check for seasoning and add salt if needed.
