Braised Chicken with Miso Paste

Miso is the elegant Japanese term for fermented soybean paste. It is commonly used to make sauces, marinade and salad dressings. High in proteins and minerals, Miso played an important nutritional role in feudal Japan. (Refer wiki)
Besides making Miso soup, sometime I also like to use Miso paste for deep fry chicken wings or boil with salmon fish head soup. For today post, I used Miso paste to cook with chicken and potatoes because it gives a smooth texture in this dish and a mild flavor of Miso.

Printable recipe
Here is the recipe

1 Kg Whole Chicken or Chicken Thigh - cut to pieces
500g Potatoes - remove skin and soak in salted water for a while then cut to pieces
2 1/2 tbsp Miso paste or Fermented Soy Bean Paste (here)
1 1/2 tbsp Garlic - chopped
2 tbsp Dark soy sauce ( 广祥泰陈年老抽)
1 tsp Sugar
250 - 300ml Water
1/2 tbsp Corn flour with 1 tbsp water (optional)


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