Last night I came home late (work has been crazy) and needed supper in a hurry. It was 6 pm, it had been dark for 3 hours, the wind chill was minus 17 and we have at least three more months of this – we needed comfort. The recipe below will make you feel great in less than half an hour. I apologize for the picture being mostly about salad. It was great salad, too. Note the Chinese ladle at the top of the frame loaded with marinated chicken, and the bowl of tofu strips and mushroom slices? That’s dinner.
3 boneless chicken breasts, sliced width-wize into well, stir fry pieces. That’s the only way I can describe it. Too bad the picture is all about the salads, eh? You can add 3 – 4 oz tofu in 1/2″ cubes and 1 C sliced mushrooms if you like.
1/2 cup soy sauce
1/2 cup mirin or Chinese cooking rice wine
1 teaspoon ginger minced
2 cloves garlic, minced
1/4 C vegetable oil
2 tsp sugar
2 green onions, cut into 1/4 inch pieces, green and white parts)
• 3 cups cooked white rice
Mix soy sauce, mirin, ginger and garlic in medium glass or plastic bowl. Place chicken in soy mixture and marinate for at least 15 minutes. Meanwhile, set the rice to cook. Do you have a rice cooker? Good, it’s the only way to go.
Drain chicken, reserving soy mixture. Heat oil in a wok or 12-inch skillet until hot. Cook chicken until brown on both sides and almost done, and then add the bean curd and mushrooms, if using. Cook another few minutes until everything is done and coated with the now reduced sauce. Heat reserved soy mixture to boiling and add sugar and green onions. Boil about a minute. This is from a Japanese recipe, however bastardized through the folk process after years in my possession. Keep in mind that this marinating liquid has been in contact with raw poultry. If you’re squeamish about your chicken or are fixing this dish for children, by all means start over with fresh mirin and soy sauce. If not, just boil the heck out of it for about a minute.
Serve with the rice, and in our house we like our rice plain and the sauce spooned over the chicken/tofu/mushrooms. This dish goes well with salads (as in the picture) or you can go one-dish crazy and add three big handfuls of spinach or beet greens in the last 30 seconds of cooking in the wok. Delicious either way. And ready in about 25 minutes.