Ingredients:
3 tablespoons japanese dark soya sauce
1 1/2 tablespoons sugar
2 cloves garlic, peeled and crushed
1 inch gingerroot, peeled and mashed
2 spring onions, sliced fine right upto the green section ( scallions)
1 tablespoon roasted and then lightly crushed sesame seeds
ground black pepper
2 tablespoons sesame oil ( Iuse only 1 with a non-stick pan)
2 tablespoons sake ( rice wine or dry sherry should also do fine – I infact use a trick my aunt taught me of soaking ging)
350 g boneless skinless chicken breasts, slice into 1/8 inch thick slices and pounded
1 tablespoon vegetable oil
4 large mushrooms, sliced
2 fresh hot green chili peppers, cut crossways into 1 cm segments ( you can deseed and use 1)
Directions:
Mix the soya sauce, sugar, garlic, ginger, spring onions, sesame seeds, black pepper (I use lots of it), sesame oil and sake in a bowl.
Spread the chicken slices in a dish and pour this marinade over it.
Keep for an hour atleast.
When ready to eat heat oil in a fry pan over med-high heat and when really hot put in as many of the chicken pcs the pan can take.
Cook till lightly browned on both sides.
Remove to a warm serving dish.
Now add the mushrooms and green chilli to the pan and pour the remaining marinade to the pan and stir for one minute.
Pour over the chicken pcs.
and serve hot.
Servings: 4
Time preparation: 120 min.
Time total: 135 min.