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Miso Chicken

2 boneless (and skinless) chicken breast halves.
2 T red miso (bean curd paste)
3 T sugar
3 T sake (rice wine or substitute burbon)
1 tsp mirin (vinegar)
2 T soup stock (water is adequate)
flour

Wipe chicken pieces dry with paper towel. Heat oil and brown chicken
pieces. Combine all other ingredients and pour mixture over chicken.
Cover the pan and simmer on low for approximately 20 - 30 mins.

Tips: Defrost chicken (if frozen) using the microwave or by soaking
in tepid water and rinse. Remove skin (if required) and discard.
Debone (if necessary -- save bones for soup stock). Process as
above. Serve with Rice and steamed broccoli. Sauce resulting from
simmering of chicken can be poured over the chicken as a gravy,
and over the broccoli as a sauce.

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