Thursday, March 08, 2007

Ginger Chicken

Copyright 2007 by Cooking With The Single Guy

6 oz. chicken breast, cut into cubes or strips
1 T sesame oil
1 T plus 2 t Mirin (sweet cooking rice wine)
1 T plus 2 t soy sauce
1 T fresh ginger, minced
¼ t white pepper

Combine all the ingredients together with the chicken and let marinade for at least 10 minutes. Warm a little bit of oil in a wok or large skillet over medium high heat and add chicken. Stir-fry until golden brown (about 3 minutes each side). Garnish with green onions.

Makes two servings. Serve with steamed rice and seasonal greens.

TIP: The caramelization of the chicken is done with the high heat of your wok and the sugar content in the Mirin. After some practice, you’ll get a hang of knowing how much liquid and space you need in your wok to ensure a nice browning without burning your chicken. The trick with stir-frying is to not overcrowding your wok with chicken pieces (you may need to cook in batches if you have a small wok) and to not drown your chicken (too much liquid will take longer to create the caramelization effect). To avoid drowning your chicken in liquid, add the chicken pieces with just a little bit of marinade, and then add more liquid gradually as your wok dries out during the cooking process.

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