Braised Herb Chicken with Shio Koji

Jump to Recipe Discussion
  •  Chicken thighs simmered in white wine and herb broth with chunks of potatoes and carrots, this Braised Herb Chicken with Shio Koji is a flavorful dish to serve at the holiday table.

    Dutch oven containing braised chicken and vegetables.

    My family loves Braised Herb Chicken, where juicy chicken thighs are slowly simmered in white wine and herb-infused sauce until tender. There’s plenty of rich, flavorful sauce to slop up with crusty bread. I get hungry simply thinking about it.

    It’s a recipe that I’ve been cooking for many years; however, this year I made one change to this staple dish of ours, and the result was beyond amazing! What did I do? I simply replaced salt with Shio Koji.

    Dutch oven containing braised chicken and vegetables.

    Braised Herb Chicken – Seasoned with Shio Koji for Tenderest Meat

    Shio Koji (塩麹, 塩糀) is a rice malt (koji) that has been fermented with sea salt (shio). It is a live food that is rich in enzymes and brings out the umami in foods. The texture looks like porridge and has a subtle taste of both sweet and salty. It is often used in place of salt to enhance all kinds of foods. It marinates and tenderizes the meat and can be used to season fish and vegetables (read more about it here).

    Hikari Miso Shio Koji | Easy Japanese Recipes at JustOneCookbook.com

    For this braised herb chicken recipe, shio koji not only brings out so much flavor from the meat and vegetables, but it also tenderizes the meat so it’s extra juicy. Hikari Miso products are available in Japanese grocery stores and Amazon.

    Substitute: If you cannot find shio koji, use 1 tsp salt instead.

    Dutch oven containing braised chicken and vegetables.

    We’re celebrating Thanksgiving this week in the United States. If you are looking for a non-turkey dish for a smaller get-together, I recommend this easy braised chicken recipe for a small party.

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

    Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on FacebookPinterestYouTube, and Instagram for all the latest updates.

    5 from 3 votes
    Dutch oven containing braised chicken and vegetables.
    Braised Herb Chicken with Shio Koji
    Prep Time
    10 mins
    Cook Time
    40 mins
    Total Time
    50 mins
     

    Shio koji accentuates the flavor of chicken simmered to perfection. With rosemary and oregano in a white wine broth, this braised chicken will tantalize the palate.

    Course: Main Course
    Cuisine: Japanese
    Keyword: chicken, shio koji
    Servings: 2
    Author: Nami
    Ingredients
    • 4 bone-in, skin-on chicken thighs (1 lb)
    • 2 Tbsp Shio Koji (or use 1 tsp kosher salt, but it will be missing amazing umami that comes from koji)
    • 2 cloves garlic (minced/crushed)
    • 1 Tbsp all-purpose flour
    • 1 tsp paprika
    • ½ tsp dried rosemary (or 1 Tbsp fresh rosemary)
    • ½ tsp dried oregano (or 1 Tbsp fresh oregano)
    • 1 Tbsp extra virgin olive oil
    • 1 carrot (cut into 2 inch thick slices)
    • ½ large onion (cut into 4 wedges)
    • 1 cup chicken broth
    • ¼ cup dry white wine
    • 1 lb red potatoes (small)
    Instructions
    1. Put the chicken, shio koji, and garlic in a large plastic bag and massage ingredients together. Marinate in the bag for 30 minutes (See Notes).

    2. Add flour, paprika and herbs to the bag and shake to coat.
    3. Heat oil in a Dutch oven over medium heat. Place chicken (skin side down) and remaining marinade into the Dutch over.
    4. Cook 3 minutes on each side or until lightly brown.
    5. Add carrot and onion and cook for 2-3 minutes, stirring constantly.
    6. Add broth, wine, and potatoes and bring to a boil.
    7. Reduce heat and simmer covered for 40 minutes or until chicken is done and vegetables are tender.
    Recipe Notes

    Marinate: You can marinate the chicken for up to 2-3 hours. You can also experiment with different herbs!

     

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

    Make It Into A Meal

    Disclosure
  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    Discussion

  • Kate from Scratch wrote:
  • Albert Hoekman wrote:
    • Nami wrote:
      • Albert wrote:
        • Nami wrote:
  • Lokness @ The Missing Lokness wrote:
  • Jocelyn (Grandbaby Cakes) wrote:
  • Sandra wrote:
  • yummychunklet wrote:
  • Choc Chip Uru wrote:
  • A_Boleyn wrote:
  • Eha wrote:
    • Nami wrote:
  • tigerfish wrote:
  • Sandra | Sandra’s Easy Cooking wrote:
  • Raymund wrote:
  • Ashley Bee @ Quarter Life Crisis Cuisine wrote:
  • Libby wrote:
    • Jennifer wrote:
      • Nami wrote:
  • Daphne wrote:
  • [email protected] Riffs wrote:
  • Kate in New York wrote:
    • Nami wrote:
  • Jeanette | Jeanette’s Healthy Living wrote:
  • Baby Sumo wrote:
  • Adrian (food rehab) wrote:
  • Mr. & Mrs. P wrote:
  • Ash-foodfashionparty wrote:
  • Laura (Tutti Dolci) wrote:
  • Shirley wrote:
  • Lorraine @ Not Quite Nigella wrote:
  • [email protected] Chef wrote:
  • Judit + Corina @WineDineDaily wrote:
  • Hotly Spiced wrote:
  • Mi Vida en un Dulce wrote:
  • Kelly wrote:
  • Belinda @zomppa wrote:
  • Belinda @themoonblushbaker wrote:
  • Susan Brooks wrote:
  • Monica wrote:
  • Holly | Beyond Kimchee wrote:
  • wok with ray wrote:
  • Rosa wrote:
  • nipponnin wrote:
  • Marta @ What Should I eat for breakfast today wrote:
  • Michael wrote:
    • Nami wrote:
  • michael wrote:
  • Balvinder wrote:
  • mjskit wrote:
  • Kimmi wrote:
    • Nami wrote:
      • Teresa wrote:
        • Nami wrote:
  • Elizabeth @Mango_Queen wrote:
  • Mich Piece of Cake wrote:
  • Gintare @Gourmantine wrote:
  • Ramona wrote:
  • sowmya wrote:
  • John Pierre wrote:
    • Nami wrote:
  • Terra wrote:
  • TheKitchenLioness wrote:
  • Laura @ Family Spice wrote:
  • Sissi wrote:
  • Priscilla | ShesCookin wrote:
  • Kristi wrote:
    • Nami wrote:
      • Kristi wrote:
        • Nami wrote:
          • Kristi wrote:
            • Kristi wrote:
            • Nami wrote:
  • cquek wrote:
  • Angie wrote:
    • Nami wrote:
      • Angie wrote:
  • Dr.Sindhoora Adyanthaya wrote:
  • Kathleen DiTommaso wrote:
    • Nami wrote:
  • Adeline wrote:
    • Nami wrote:
  • Kanannie wrote:
    • Nami wrote:
  • Charlie wrote:
    • Nami wrote:
  • Krys Owens wrote:
    • Nami wrote:
  • Angie Lee wrote:
    • Nami wrote:
  • Mariko Elaine Fukumoto wrote:
    • Nami wrote:
  • May wrote:
    • Nami wrote:
  • Nina wrote:
    • Nami wrote:
  • Tom Z wrote:
    • Nami wrote:
      • Tom wrote:
  • Gina wrote:
    • Nami wrote:
  • Christine wrote:
    • Nami wrote: