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CHICKEN WITH MISO SAUCE
(2 servings) 338 kcal
Ingredients:
7 oz or 200g chicken thigh
1/6 tsp salt pinch of pepper
1 negi (long onion)
1 tbs vegetable oil
Mixture:
[A]=1 tbs sugar
[A]=1-1/2 tbs miso
[A]=2 tbs soy sauce
[A]=1/2 tbs soy sauce
Method:
(#1). Butterfly cut the chicken by slicing into the thick part & season into the thick part & season w/ salt & pepper. Cut the long onion into about 3-inch or 8-cm-long & 3/8-inch or 2-mm-wide strips.
(#2). Put [A] in a bowl, mix well, wrap, & heat for about 30 seconds in a microwave oven.
(#3). In a skillet, heat 1 tsp of oil. Saute the long onion & remove. Add 2 tsp of oil, place the chicken skin side down, and pan-broil over moderate heat until crisp. Turn over, slightly reduce the heat, cover, & cook until heated through.
(#4). Cut the chicken into manageable sizes & transfer to a plate. Pour Method(#2) over them & top w/ the sauteed long-onion.