About this recipe:The marinade in this recipe can be used with any meat or fish. Tasty ginger and rice wine is used to marinade chicken, which is then cooked to perfection. Serve with rice or noodles for a substantial meal.
1 (1.35kg) whole chicken, cut into pieces
1 tablespoon grated fresh root ginger
1 clove garlic, crushed
3 tablespoons caster sugar
175ml soy sauce
1 tablespoon sake
4 tablespoons mirin (Japanese sweet wine)
2 tablespoons cooking oil
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In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Chill in the fridge, covered for several hours or overnight.
Heat oil in a large heavy frying pan over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off fat and pour the marinade into the pan. Cover and reduce heat to low; simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the frying pan occasionally, until marinade is evaporated. Serve hot with rice or noodles.
If sake and mirin are not available at your local supermarket, you will find it in Chinese/Oriental speciality stores.