Accentuate the umami in this Braised Herb Chicken with Shio Koji recipe. Here, we simmer chicken thighs until tender in a white wine and herb broth with chunks of potatoes and carrots. Serve this light and comforting dish for guests or a family dinner at home.
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.
Season the Chicken with Shio Koji
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).
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.
Shio Koji Substitution
If you can’t find shio koji, use 1 teaspoon of kosher salt for 2 tablespoons of shio koji.
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Braised Herb Chicken with Shio Koji
Ingredients
- 1 lb bone-in, skin-on chicken thighs (roughly 4 pieces)
- 2 Tbsp shio koji (I used Hikari Miso Shio Koji; or substitute 1 tsp kosher salt, but it will be missing the amazing umami of shio koji)
- 2 cloves garlic (minced/crushed)
- 1 Tbsp all-purpose flour (plain flour)
- 1 tsp paprika
- ½ tsp dried rosemary (or 1 Tbsp fresh)
- ½ tsp dried oregano (or 1 Tbsp fresh)
- 1 Tbsp extra virgin olive oil
- 1 carrot (sliced 2 inches, 5 cm thick)
- ½ large onion (cut into 4 wedges)
- 1 cup chicken stock/broth
- ¼ cup dry white wine
- 1 lb red potatoes (small, or cut into chunks)
Instructions
- Place 1 lb bone-in, skin-on chicken thighs, 2 Tbsp shio koji, and 2 cloves garlic (minced/crushed) in a large plastic bag and close the bag. Rub the ingredients together through the bag. Set aside to marinate for 30 minutes. You can marinate the chicken for up to 2–3 hours.
- Add 1 Tbsp all-purpose flour (plain flour), 1 tsp paprika, ½ tsp dried rosemary, and ½ tsp dried oregano to the bag, close the bag, and shake to coat. You can also experiment with different herbs.
- Heat 1 Tbsp extra virgin olive oil in a Dutch oven or large pot over medium heat. Place the chicken skin side down in the Dutch oven. Add the remaining marinade to the pot.
- Cook the chicken for 3 minutes on each side or until lightly browned.
- Add 1 carrot and ½ large onion and cook for 2–3 minutes, stirring constantly.
- Add 1 cup chicken stock/broth, ¼ cup dry white wine, and 1 lb red potatoes. Bring it to a boil.
- Reduce the heat and simmer covered for 40 minutes or until the chicken is cooked and the vegetables are tender.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.
I made this for dinner tonight and it was absolutely delicious!! The Japanese version of French poule au pot! So easy, and the shio koji adds miraculous depth of flavor. I used crackling fresh rosemary instead of dried.This will become part of my regular repertoire. Next time I’ll add whole mushrooms. Thank you, Nami!
Hi Susan! We are glad to hear you enjoyed Nami’s recipe.
Here is a link to another Shio Koji recipe. We hope you like it as much as we do!
https://www.justonecookbook.com/#search/q=shio%20koji
Thank you for trying Nami’s recipes!