Gingery Ground Chicken
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
At first the liquid will look cloudy, but within a few minutes it will become clear and the meat will turn white
2
Place the chicken in a skillet
3
Add the saké and sugar and stir to separate the bits of meat before starting to cook
4
Place the pan over low heat and cook, continuing to break up the meat into crumblike clusters
5
Skim the liquid to remove excess fat and then add the soy sauce
6
Continue to simmer for another 2 to 3 minutes and then add the ginger juice
7
Turn up the heat to reduce the excess liquid in the pan
8
Ideally, about 1 teaspoon will remain
9
Remove from the heat, let cool to room temperature, cover, and refrigerate for up to 3 days or freeze for up to 1 month
10
Reheat over low heat, adding a few drops of water, if necessary, and stirring to break up clusters
11
Place the chicken in a skillet
12
Add the saké and sugar and stir to separate the bits of meat before starting to cook
13
Place the pan over low heat and cook, continuing to break up the meat into crumblike clusters
14
At first the liquid will look cloudy, but within a few minutes it will become clear and the meat will turn white
15
Skim the liquid to remove excess fat and then add the soy sauce
16
Continue to simmer for another 2 to 3 minutes and then add the ginger juice
17
Turn up the heat to reduce the excess liquid in the pan
18
Ideally, about 1 teaspoon will remain
19
Remove from the heat, let cool to room temperature, cover, and refrigerate for up to 3 days or freeze for up to 1 month
20
Reheat over low heat, adding a few drops of water, if necessary, and stirring to break up clusters