Gingery Ground Chicken

1. 1

   Place the chicken in a skillet.

2. 2

   Add the sake and sugar and stir to separate the bits of meat before starting to cook.

3. 3

   Place the pan over low heat and cook, continuing to break up the meat into crumblike clusters.

4. 4

   At first the liquid will look cloudy, but within a few minutes it will become clear and the meat will turn white.

5. 5

   Skim the liquid to remove excess fat and then add the soy sauce.

6. 6

   Continue to simmer for another 2 to 3 minutes and then add the ginger juice.

7. 7

   Turn up the heat to reduce the excess liquid in the pan.

8. 8

   Ideally, about 1 teaspoon will remain.

9. 9

   Remove from the heat, let cool to room temperature, cover, and refrigerate for up to 3 days or freeze for up to 1 month.

10. 10

    Reheat over low heat, adding a few drops of water, if necessary, and stirring to break up clusters.

No additional tips available.