Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, shiso wrapped pan fried chicken breast with miso and ginger. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Shiso Wrapped Pan Fried Chicken Breast With Miso and Ginger is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Shiso Wrapped Pan Fried Chicken Breast With Miso and Ginger is something which I have loved my entire life. They are fine and they look fantastic.
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. Serve over steamed rice with Serve over steamed rice and drizzle extra miso sauce on top!
To begin with this recipe, we must prepare a few components. You can cook 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
- Prepare 2 tbsp ◆Sake
- Prepare 1 tbsp ◆Mirin
- Take 1 tbsp ◆Miso
- Make ready 1 tsp ◆Grated ginger
- Make ready 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.
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). Find a recipe for tonight's dinner! Quick, easy sauteed chicken breast recipe with a good sauce to drizzle over rice or mashed potatoes. Miso contributes a sweet, nutty flavor to this tasty marinade for duck, punched up with ginger and orange zest Substitute duck legs if you wish (they'll take a bit longer to cook), or use large chicken breasts if duck isn't available Here the duck breast is thinly sliced for a summery main-course salad.
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