Thursday, July 19, 2012

Miso Chicken


2 pounds boneless skinless chicken, cut into bite-size pieces
1 tablespoon vegetable oil
Minced garlic, to taste
Minced ginger, to taste
1/4 cup sugar
1/2 cup miso (Japanese fermented soybean paste)
1/4 cup sake (Japanese rice wine)
1/4 cup mirin (Japanese sweet rice wine)
1 can (14 1/2 ounces) chicken broth


In a large pot or wok, brown chicken in oil. Add garlic and ginger, sauté until tender. Add remaining ingredients; simmer until liquid is reduced almost evaporated, stirring every so often, until chicken is cooked thoroughly. Enjoy with fresh hot rice and kim chee!

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