Miso Claypot Chicken

slightly adapted from the Miso Claypot Chicken from Lucky Peach Presents 101 Easy Asian Recipes

4 tablespoons soy sauce

2 tablespoon hoisin sauce

2 tablespoon sake

2 tablespoon miso (I used red)

1/2 teaspoon honey (a dash of anything you want that's sweet)

1 teaspoon sesame oil

1 tablespoon gochujang

a lot of garlic (8ish cloves), thinly sliced

a knob or two of ginger, thinly sliced

a bunch of scallions, thinly sliced

1 cup white rice, rinsed

1 cup water

1-1.5 lb boneless skinless chicken thighs

sautee the garlic, ginger, and scallions (using the sautee function on the instant pot. I used coconut oil because Julia likes the smell, but you can use whatever you want). Just for a minute or two.

Mix with the other (non-rice non-water) ingredients in a separate bowl. It doesn't matter if the instant pot is clean.

Add rice and water to instant pot

pour chicken mixture over rice, causally making an even layer.

Close instant pot, make sure vent is to "seal"

press the "rice" button.

It scales super well - just make sure you use equal parts rice & water. I'm sure that there is a known ratio for brown rice & other grains.