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Chicken Mirin
from the kitchen of Sharmagne Leland-St. John

1 chicken breast,
White pepper, to taste
Salt, to taste
1 tablespoon flour
Fresh ginger,grated
1/2 cup Mirin*

Wash the chicken breast, pat dry. Rub with the white
pepper and salt. Dust one side with the flour. Spray
the Pam® into a skillet. Place the chicken into the
skillet and brown on both sides over a medium heat.
Add enough butter to saute the ginger. Immediately
add the mirin, 1/4 cup at a time. While still in the
skillet, cut the chicken into cubes with kitchen scissors.
Stir constantly with a fork, turning the cubes to brown on
all sides. The mirin will turn brown and might solidify
on the fork. Just keep scraping it back into the skillet.
Adjust the heat as necessary, adding more butter if
needed and cook until the chicken is done.

*Mirin is a sweet seasoning cooking sake. I use Shirakiku®
which is the original Mirin.

You may also use pickled ginger, minced.

Add 1 chicken breast per person and increase the amount
of mirin if cooking for more than one person. This is a great
and healthy snack for school lunches.


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