Chicken Tenderloin with Ginger (Sasami no shougayaki)
Give light-tasting white chicken meat a richer flavor with shoga-yaki sauce. It is low in calories, but the white meat cut into big pieces makes it satisfying.
Photographed by HITOSHI MATSUSHIMA
Ingredients (Serves 2)
- 4-5 chicken tenderloins (200 g)
- 1/2 onion (100 g)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 piece ginger (grated)
- Hoso-negi green onion, as needed
- 1 tsp rice vinegar
- Vegetable oil
- 2 tbsp flour
Use kitchen scissors to remove the tendons from the chicken tenderloins, then cut them in half along their lengths. Sprinkle on 1 tsp of rice vinegar and coat, then sprinkle on 1 tsp of vegetable oil and massage in.
Massage the rice vinegar and oil in until the surface of the chicken begins to turn somewhat white — this will give it a richer flavor and keep it moist.
Cut the onion into slices 5 mm thick, against the grain, so that the slices become soft and tender when cooked.
Coat the chicken with 2 tbsp of flour, and tap off any excess.
Oil a frying pan with 1 tbsp of vegetable oil and preheat. Place the chicken tenderloins spread out in the center, and spread the onion slices around the outside of the chicken. Cook over medium heat for about 2 min, turn over only the chicken and cook for another 1 min, then stir with cooking chopsticks and stir-fry for another 1 min.
Make a space in the center of the frying pan, raise heat to high, then pour the [A] in the center and bring just to a simmer. Stir the entire contents of the frying pan to coat. Serve on a plate, garnished with hoso-negi green onion slices cut on the bias.