Sautéed Chicken Breast Meat in a Sweet Miso Sauce

Name: Sautéed Chicken Breast Meat in a Sweet Miso Sauce
Yield: 1 serving
Cuisine: American
Ingredients: 1/2 piece Chicken breast meat with skin intact; 1 as much (to taste) Wood ear mushrooms; 1 bunch Garlic shoots; 1 bunch Green onions or scallions; 1 tbsp Minced ginger; 1 dash of each Shaoxing wine (Touhai); or sake, salt, pepper, and reduced-sodium soy sauce; 1/2 tbsp Katakuriko; 2 rounded teaspoons Tenmenjian; 1 tsp Soy sauce; 1 tsp Sugar; 1 tbsp Mirin; 2 tbsp Shaoxing wine (Touhai); or sake; 1 tsp Use Doubanjiang if you want it to be a bit spicy

cookpad.japan @cookpad_jp

Of course I want to cut calories, even if it is with dry and tasteless chicken. But with this recipe, it'll become plump and delicious.

Cut the chicken breast into fine pieces, soak in sake, then dredge in flour to prevent it from drying out. Coating it keeps the juices from coming out, and soaks up the sauce. The juices and sauce cling to the chicken well, so you can use it as a side dish in your bento as well. The garlic shoots give a more subtle aroma than regular garlic. It becomes sweet when sautéed. Recipe by pegupepepe

Of course I want to cut calories, even if it is with dry and tasteless chicken. But with this recipe, it'll become plump and delicious.

cookpad.japan @cookpad_jp

Of course I want to cut calories, even if it is with dry and tasteless chicken. But with this recipe, it'll become plump and delicious.

Saved

Ingredients

1 serving

1/2 pieceChicken breast meat with skin intact
1as much (to taste) Wood ear mushrooms
1 bunchGarlic shoots
1 bunchGreen onions or scallions
1 tbspMinced ginger
Chicken breast meat seasoning:
1 dashof each Shaoxing wine (Touhai); or sake, salt, pepper, and reduced-sodium soy sauce
1/2 tbspKatakuriko
Seasoning
2rounded teaspoons Tenmenjian
1 tspSoy sauce
1 tspSugar
1 tbspMirin
2 tbspShaoxing wine (Touhai); or sake
1 tspUse Doubanjiang if you want it to be a bit spicy

Saved

Steps

1

First, let's cut the chicken. Diagonally slice the chicken breast, and spread it out. Then, cut into thin strips.
2

On a cutting board, sprinkle with the ☆ seasonings after cutting, and rub in. Sprinkle with katakuriko and rub in some more.
3

Now for the ingredients. This part is a breeze. Cut the garlic shoots and green onions roughly. You don't need to boil the garlic shoots.
4

Don't cut the ear wood mushrooms, as they're better cooked in big pieces than cut up for tender and delicious bites. Re-hydrate in water or lukewarm water while rubbing with your hands and changing the water several times.
5

Now, for the seasoning. Combine the ingredients! Add Shaoxing wine for its savory aroma if available. Use sake if you don't have it.
6

Alright. Let's move on to sautéing. As everything is cut thinly, it should be ready in no time.
7

Add sesame oil to the pan, and heat to medium. Saute the ginger and chicken. Lightly season with salt and pepper.
8

Toss in the ear wood mushrooms after sauteing the chicken.
9

Switch to high heat Add the garlic shoots, and stir about 10 times (it'll cook through quickly).
10

Seasonings: Kapow!! Throw it all in and toss from the bottom with a spatula 10 times!
11

Toss in the green onions to finish it off, and stir 3 times!!!
12

All done!