Ginger Chicken

Prep: 10 minutes

Marinate: 10 minutes

Cook: 15 minutes

Serves: 2

Difficulty:

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Ginger Chicken

Ingredients:

Ginger Chicken

2 chicken thighs

small nob of ginger finely sliced

2 tsp shoyu - Japanese soy sauce (available from Chef's Armoury)

2 tsp cooking sake or ryorishu (available from Chef's Armoury)

1 tsp sugar

mirin (available from Chef's Armoury)

vegetable oil

150ml chicken stock or water

Method:

Ginger Chicken

In a bowl add 1 tsp sugar, 2 tsp soy sauce, 2 tsp cooking sake, half the ginger & a splash of water. Mix
Chop chicken thighs into bite sized pieces, add the chicken to the bowl & mix well with the ginger marinade. Let rest 10 mins
Heat up a cast iron pan on a medium heat, & add enough vegetable oil to lightly coat the pan
Add remaining half of the chopped ginger & fry for half a minute
Add the chicken (minus the liquid) to the cast iron pan and seal all sides of chicken lightly
Add any remaining the marinade to the pan
Deglaze the pan with mirin-add enough to coat the base of the pan
After deglazing add 175ml water to the pan
Simmer for 8 minutes, almost fully covered. Turn the heat down to low. Reduce liquid by 2/3
Serve with steamed rice

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