etc

Packed for Travel: Miso-glazed Chicken


My bento is ready to go and so am I. An unexpected trip to the Bayou State has presented itself and I will be away one week. Airline meals being what they are, I usually pack my own when I can, like this easy meal of rice, pickled plum, (umeboshi), pickled ginger, sesame burdock and carrots (kinpira) and miso-glazed chicken. Simple flavors, lots of rice and ginger for a sometimes queasy stomach, and I'm good to go. Miso glazed chicken is quick and easy enough for weeknight meals, but elegant enough as well for your next dinner party.

MISO-GLAZED CHICKEN
1lb (450g) boneless chicken
3/4 cup (375ml) water
1/2 cup sake, or dry sherry, or apple juice
1 slice fresh ginger
2
TBL. mirin
3 TBL. sugar
4 TBL. white (aka "shiro") miso paste


Combine water, sake and ginger in saute pan. Lay chicken in pan, and bring liquid to a boil, then reduce heat to simmer and cook about 5 minutes.

Turn chicken over in pan, and add mirin, sugar and miso paste. Cover and simmer another 5 minutes.

Remove cover and continue cooking until liquid thickens and coats chicken. Turn meat to glaze both sides. Remove from heat. Garnish with green onions, or sesame seeds.