A Delicious Chicken Mizore Stew
- 1 fillet Chicken breast (without skin)
- 1 tbsp Sake
- 1 clove Garlic, grated
- 1 tsp Ginger, grated
- 100 grams Grated daikon radish
- 1 tbsp Soy sauce
- 1 tbsp Mirin
- 1 1/2 tbsp Water
- 1 1/2 tbsp Vinegar
- 1/2 tbsp Oyster sauce
- 1 tsp each Salt and pepper
- 1 tbsp Katakuriko
- 1 Green onions, minced
- Chop the chicken breast in half lengthwise, then thinly slice into 7 mm strips.
- Put the slices into a plastic bag, add the marinade ingredients, rub into the chicken, then let sit for a while.
- In the meantime, combine the sauce ingredients.
- Heat a sauce pan, add a small amount of oil, then lightly wipe the pan with a paper towel.
- Dredge the chicken slices, one at a time, then fry.
- When both sides are fried to a golden brown, add the sauce, cover with a drop lid (or cover with aluminum foil) then simmer for 10 minutes.
- Garnish with green onions and serve.
- These should also taste great garnished with shiso leaf.
chicken, sake, clove garlic, ginger, daikon radish, soy sauce, mirin, water, vinegar, oyster sauce, salt, katakuriko, green onions
Taken from cookpad.com/us/recipes/157103-a-delicious-chicken-mizore-stew (may not work)