Braised Mirin Chicken

Japanese cooking is almost similar to Chinese cooking.The different between them is the texture and taste of their seasoning but overall it's almost similar . I found Japanese cooking is more bland and sweet than Chinese cooking. Two years ago I bought a bottle of Mirin but seldom use it. Now I would love to take this opportunity to use it to cook with whole chicken.Here is my humble Braised Mirin Chicken.

Ingredients:

1/2 whole chicken (chop to small pieces )

2 carrot (peel and cut 1-2 inch)

2 tbsp mirin

2 tbsp soy sauce

1 tbsp chicken bouillon powder

1 tbsp sake

1 tsp sugar *optional*

1 tbsp cooking oil

2 clove garlic (peel and sliced)

2 stalks scallion ( cut 2 inch)

1 tbsp sesame oil *optional*

Method:

1:Clean and remove giblets,neck and feathers.Cut the whole chicken to small pieces with cleaver.You can use ready cut thighs or drumsticks instead of whole chicken.

2:Prepare wok at high heat with oil,add in garlic,fry until light golden brown,then add in cut chicken and carrot,reduce heat to medium.Let's simmer for 5 minutes with lid to cover the wok for faster cooking.Remove lid,add in soy sauce,mirin,sugar ,chicken bouillon powder and sake,mix well and cook for another 5 minutes or longer or until the meat is tender.

3:Check the seasoning ,sprinkle with cut scallion and sesame oil before remove from heat.Dish out and serve warm with rice.

Note:

This dish is easy and simple to cook.It's a Japanese comfort food which you can cook yourself instead of ordering at Japanese restaurant.If you don't have sake replace with chinese cooking wine.