Gingery ground chicken

Updated at: Mon, 29 Apr 2024 23:52:54 GMT

Step 1

Extracting ginger juice: To extract juice from a knob of fresh ginger, peel it and rub it in a circular motion over the thorn-like projections of a metal or ceramic grater. Using the stub of ginger remaining in your hand, scrape the rough surface of the grater to collect all the gratings in one place. Using a metal grater with a trough at the bottom, the grated pieces easily gather there; the trough of most ceramic graters is around the outer rim. Gently squeeze the gratings to extract the juice; discard the fibrous pulp that remains.

Step 2

Place the chicken in a skillet. Add the saké and sugar and stir to separate the bits of meat before starting to cook. Place the pan over low heat and cook, continuing to break up the meat into crumblike clusters. At first the liquid will look cloudy, but within a few minutes it will become clear and the meat will turn white.

Step 3

Skim the liquid to remove excess fat and then add the soy sauce. Continue to simmer for another 2 to 3 minutes and then add the ginger juice. Turn up the heat to reduce the excess liquid in the pan. Ideally, about I teaspoon will remain. Remove from the heat, let cool to room temperature, cover, and refrigerate for up to 3 days or freeze for up to i month. Reheat over low heat, adding a few drops of water, if necessary, and stirring to break up clusters.

Step 4

Serve over rice with veggies

1 liked

0 disliked