Japanese Chicken with Ginger, Soy and Sake

A simple ginger-soy-sake sauce adds a Japanese twist to an easy chicken dish. Serve with steamed rice and sesame green beans, or simply place the chicken on a bed of greens before serving. The sauce also makes a great marinade before grilling on bamboo skewers, yakitori-style.

Preparation time: 10 min. (+35 min. cooking time)
Ingredients

2 chicken breasts, or an assortment of thighs and drumsticks
1/2 cup soy sauce
1/4 cup mirin
2 T. sake or sherry
1/4 c. water
1+1/2 T. sugar or honey
1 garlic clove, smashed
3/4 tsp. fresh grated ginger
1 sliced scallion or green onion
 
Japanese Chicken with Soy and Sake
CHEF
  1. Combine the soy sauce, mirin, sake, water, garlic, ginger and sugar (or honey) in a small saucepan. Simmer over a low flame and reduce until it thickens slightly, about 5-7 min.
  2. Pour the sauce over the chicken and bake for 35-45 minutes, depending on your oven, until juices run clear.
SOUS-CHEF
  1. Preheat oven to 350°F/180°C.
  2. Wash the chicken parts and place in a shallow dish for baking.
  3. Slice the scallion or green onion into small rings.
  4. Just before serving, sprinkle the scallions over the chicken to garnish.
 
Sauté Method: Alternatively, you can saute the chicken in a skillet with some oil over medium-high flame until cooked through, about 10 minutes per side. Add the sauce during the last 5 minutes of cooking and scatter with scallions before serving.