Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, shiso wrapped pan fried chicken breast with miso and ginger. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
A spin on my Grandma's pan fried tofu recipe. I use Miso and Ginger to make a yummy sauce to pan fry with soft tofu. Marinated in a homemade all-purpose miso sauce and pan-fried till crispy, this Miso Chicken is very moist and flavorful.
Shiso Wrapped Pan Fried Chicken Breast With Miso and Ginger is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Shiso Wrapped Pan Fried Chicken Breast With Miso and Ginger is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have shiso wrapped pan fried chicken breast with miso and ginger using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Shiso Wrapped Pan Fried Chicken Breast With Miso and Ginger:
- Prepare 1 Chicken breast
- Get 2 tbsp ◆Sake
- Get 1 tbsp ◆Mirin
- Make ready 1 tbsp ◆Miso
- Make ready 1 tsp ◆Grated ginger
- Get 8 to 10 Shiso leaves
Gently stir-fried with chilies, ginger, and miso. Nancy's recipe calls for shiso, a mint-like herb that you often find served with sushi in Japanese restaurants here in the states. I don't have shiso around but am growing Thai basil which was a lovely substitute. Pan-fried chicken breasts are just as crispy as deep-fried, but take a little less planning (and a lot less oil).
Instructions to make Shiso Wrapped Pan Fried Chicken Breast With Miso and Ginger:
- Slice the chicken 1cm thick. Combine the ◆ ingredients, and put them with the chicken in a plastic bag. Massage the meat over the bag. Leave to marinate in the refrigerator for about an hour.
- Put some vegetable oil in a frying pan and pan fry the marinated chicken pieces, over low heat since it burns easily.
- Turn the chicken pieces over, cover with a lid and cook through. Take the lid off and raise the heat to medium to brown the surface. When the chicken is browned, take it out onto a plate.
- Turn the heat off and spread out the shiso leaves. Put a piece of chicken on one half of each leaf. Wrap the leaf around the chicken and flip it over to stick the leaf onto each side.
- The leaves should stick with just the residual heat in the frying pan, but if it doesn't, just cook it over low heat until it does.
- Plate and serve.
- This depends on what you prefer, but we take the skin off as well as any excess fat on the chicken breast with kitchen scissors, to make this a healthy dish. We're concerned about middle aged spread.
Find a recipe for tonight's dinner! Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes. A spin on my Grandmas pan fried tofu recipe. I use Miso and Ginger to make a yummy sauce to pan fry with soft tofu. Pan Fried Chicken Breast With Whole Grain MustardEveryday Cooking with Mira.
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