Tori No Jibu Ni - Jibu-ni Style Chicken

Author: Anita Jacobson

Categories: Main Dish

Cuisine: Japanese

Ingredients: Chicken

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Ingredients

• 400 gram boneless skinless chicken breast (or thigh)
• corn starch
• 1 Japanese leek (Japanese: naga negi) (*)
• Sauce
• 200 ml dashi stock (or 200 ml water + 2 teaspoon bonito flavored dashi seasoning)
• 100 ml sake
• 4 tablespoon soy sauce
• 4 tablespoon mirin
• 1 tablespoon sugar
• Accompaniment
• wasabi

Instructions

1. Slice the chicken with a slanting cut (about 45 degree angle) into thin strips. Dust the chicken pieces with corn starch, set aside.
2. Chop the leek into 1 inch diagonal slices, set aside.
3. Combine all sauce ingredients in a pan and bring to a boil. Add chicken, and simmer for 5 to 6 minutes, turning the meat once in a while.
4. Add the leek into the pan and cook for about 30 seconds. Turn off heat and transfer to a serving plate. Serve with some wasabi.

Notes

• (*) Can be substituted with 2 big scallions, use only the white parts.