Japanese Ginger Soy Braised Chicken

Slice the 15 g ginger into fine matchsticks and chop the 20 g scallion.

Loosen the 250 g ground chicken with a spoon or chopsticks so large clumps break apart before it hits the pan.

In a small bowl, combine 2 tbsp soy sauce, 1.5 tbsp mirin, 1 tbsp sugar, and 80 ml water.

Stir until the sugar mostly dissolves so the seasoning spreads evenly as the liquid reduces.

Add 1 tsp cooking oil to a pan and warm it over medium heat.

Add the chicken and cook for about 3 minutes, pressing and stirring so the meat separates instead of forming dense pieces.

When the chicken turns opaque and the large clumps are gone, add the ginger.

Stir for 1 minute over medium heat, keeping it moving so the thin ginger strips release aroma without scorching.

Pour in the prepared soy mixture and keep the heat at medium.

Once it boils, simmer for 5-6 minutes, scraping the bottom often, until the sauce looks glossy and coats the chicken.

When only a little liquid remains on the pan bottom, add the scallion and toss for 30 seconds.

Stop while the chicken is still slightly moist, since reducing it completely can make it firm and dry.