|
 [ Miso Soy Chicken ]
 [ Miso Soy Pork ]
INGREDIENTS :
-
3 lb whole chicken, cut into 10-12 pieces OR pork, cut into 2-inch
chunks
-
5 tbsp vegetable oil
- 1 tbsp
preserved soy beans [mashed] or Japanese Miso paste
-
1
tbsp dark soy sauce
-
3 med potatoes, quartered
-
1 tbsp sugar
-
2 scallions stalks, cut into 1-inch pieces
-
6 small dried shitake mushrooms, reconstituted in hot water
-
salt and pepper
- 3 red onions,
sliced
-
1 inch fresh ginger, sliced
- 5 cloves garlic
[Items in red to be ground or blended ]
|
|
|
| |
 |
| |
|
| |
| |
To Prepare :
- Using a
mortar & pestle
grind onion, ginger and garlic into a paste
-
Heat 3 tbsp of vegetable oil in a hot wok, add
ground paste, stir-fry for about 1 min
-
Add chicken [or pork], dark soy sauce and preserved soy beans [mashed] or
Miso paste, stir-fry for about 5 mins
- Add 2 cups water, sugar
and
season with salt and pepper; bring to a boil, then reduce heat and simmer for 15-20 mins
- Add potatoes, scallions and dried shitake mushrooms
-
Cover, simmer until chicken is cooked,
potatoes are tender and
the sauce thickens slightly
- Serve with
steamed rice
- and if preferred, a side of
hot chili sauce
for dipping
Cook's Note : This recipe is great for when
you need a
break from hot, spicy foods. This easy to make recipe is popular with kids too. Variation :
For a meatless version, substitute chicken/pork with fresh Portobello Mushrooms
[or any of your favorite mushrooms] and tofu. |
|
| |
|
|
|
.gif)
