I have been salivating ginger soy chicken dish in my dreams for a few weeks now.
I finally found the opportunity to tackle it. I collected all the team members.
Ginger, Garlic, Carrot, Onion, Chicken Thigh, Chili Oil, Soy Sauce, Sesame Oil, Sake, Mirin.
Skin the ginger with an edge of a spoon. Prepare as much ginger as the size of your fist.
slice that ginger and continue to match stick it if desired.
there can never be enough fresh garlic.
peel and slice carrots the same way you liked to prepare the ginger
I personally prefer dark chicken meat, but any protein of choice will do.
I hacked away the bones and chunked it to bite size bits.
after a thorough prep, the rest is easy peasy.
Throw everything in a bowl. Add the marinade and let sit overnight in refrigerator for exponential flavor fabulousness.
For six chicken thighs I used
6 spoons of soy sauce
4 spoons of sake
4 spoons of mirin
5 spoons of sesame oil
2 spoons of chili oil - or as much hot sauce spicyness you can tolerate.
After a night of marination love, the chicken surprisingly absorbs majority of the liquid.
Heat the pan and throw as much as you're thinking of consuming into the pan and saute.
Cover with a lid to let it boil in it's own juices for a few before removing the cover to reduce.
If you really want it thick saucey, you can add some cornstarch water mix, but I don't think it's needed.
I would say best served over rice. But I can totally see this being on tacos... pretending to be super fancy schmancy asian fusion tacos. Or even a hoagie sandwich, I should attempt that set-up someday!