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Japanese Miso Chicken | Wok Classic in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Zarte Hähnchenbruststreifen und aromatische Shiitake-Pilze in einer herzhaften, samtigen Miso-Glasur – dieser japanische Wok-Klassiker steht in nur 15 Minuten dampfend auf dem Tisch!
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions for approx. 12 minutes until done, then keep warm.
Pat the chicken breast fillet dry and cut into thin, bite-sized strips. Clean the shiitake mushrooms and slice them. Peel and finely chop the garlic and fresh ginger. Wash the spring onions and slice them diagonally into pieces approx. 3 cm long.
For the aromatic miso wok sauce, stir the miso paste with soy sauce, brown cane sugar, dark sesame oil, and 3–4 tbsp warm water in a small bowl until completely smooth and the miso paste has fully dissolved.
Chef's tip
Miso secret: Always stir the miso paste smooth with a little warm water beforehand. That way, it combines silkily with all ingredients in the hot wok right away without burning.
Mise en place is everything in wok cooking: Chop all ingredients in advance, as the actual stir-frying process takes only about 5 minutes.
30 min
Under an hour
