Braised Miso Chicken
This is a go to dish for me, using items I always have on hand. A very comforting dish that’s quick and easy to prepare. Great over steamed rice or as a topping for saimin!
2 lbs. boneless skinless chicken, bite-size pieces
salt, white pepper as needed
1 TB vegetable oil
2 cloves garlic, minced
½-inch ginger, peeled, grated
1/4 c. brown sugar
1/2 c. miso (soybean paste)
1/4 c. sake (Japanese rice wine)
1/4 c. mirin (Japanese sweet rice wine)
1 (14 1/2 oz.) can chicken broth
Season chicken with salt and pepper. In a large saucepan, brown chicken in oil. Add garlic and ginger, sauté 1 minute until tender. Add remaining ingredients; bring to a boil stirring until sugar has dissolved. Reduce heat; simmer until liquid is reduced and almost completely evaporated. Optional to stop cooking after sauce ingredients have been added and thicken with cornstarch slurry. I prefer it reduced.
Makes 4 servings.