Chicken Oriental

Made this deliciously comforting dish for lunch yesterday

Chicken Oriental

Serves 6-8

Ingredients:

1 1/2 kilos chicken breast, cut into strips

6 tablespoons mirin

1/4 cup finely minced ginger

2 eggs

1 1/2 cups all-purpose flour (seasoned with 1 1/2 teaspoons salt and 3/4 teaspoon pepper)

1/2 cup plus 2 tablespoons oil

1 onion, minced

2 tablespoons finely minced ginger

2 1/2 cups shiitake mushrooms (stalks removed), cleaned and halved

1 1/2 cups cubed firm tofu

2 medium green bell peppers, seeded and cut into strips

2 medium carrots, sliced

Procedure:

1. Marinate the chicken in a mixture of mirin and ginger. Put in a covered container and let stand in the refrigerator for at least 4 hours.
2. Before cooking, add the eggs to the chicken. Mix well.
3. Dredge the chicken pieces in seasoned flour and arrange on a baking tray. Reserve any remaining  marinade.
4. In a nonstick pan, heat 1/2 cup oil. fry the chicken pieces until golden brown. Drain on paper towels.
5. Heat the remaining oil in a sauce pan. Sauté onions and ginger. Add chicken, shiitake mushrooms and tofu.
6. Pour in the remaining marinade then bring to a slow boil. The egg in the marinade will help thicken the sauce. Reduce heat to a simmer.
7. Add peppers and carrots. Simmer for 10 more minutes or until vegetables are done.

Best served with steamed veggies, bokchoy and rice

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