Categories: Asian, Chicken, Main Dish, Nigella Lawson

Ingredients

• 2 tablespoons sake (Japanese Rice Wine)
• 1/4 cup mirin (sweet Japanese rice wine)
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 2 teaspoons fresh ginger
• 3 -4 drops sesame oil
• 1 3/4 lbs chicken thigh fillets, preferably organic, cut into bite-sized pieces (no skin or bones)
• 1 teaspoon peanut oil
• 1 3/4-2 1/2 cups sushi rice, cooked according to packet instructions

Directions

1. Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 8-inch square dish, but anything of similar dimensions would do).

2. Add the prepared chicken pieces and leave for 15 minutes.

3. Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat.

4. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. 5 Saute them until they look cooked on the outside.

5. Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes.

6. Cut into a piece of chicken to make sure it’s cooked through.

7. Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.

8. Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the syrup.

9. Serve with a pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.

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