Jibu-ni is a cooking style from Kanazawa region, usually using duck that has been dusted with corn starch prior to simmering in dashi stock. I switch the duck with chicken, but you can use duck meat if it is available. This is sometimes served among the many dishes that make up a kaiseki (Japanese formal dining). ♥
Tori No Jibu Ni - Jibu-ni Style Chicken
- 400 gram boneless skinless chicken breast (or thigh)
- corn starch
- 1 Japanese leek (Japanese: naga negi) (*)
- 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
- Slice the chicken with a slanting cut (about 45 degree angle) into thin strips. Dust the chicken pieces with corn starch, set aside.
- Chop the leek into 1 inch diagonal slices, set aside.
- 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.
- 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.
- (*) Can be substituted with 2 big scallions, use only the white parts.