A Japanese dish and a dry Alsace white wine with an expressive nose of stone fruits and a spicy note create a full-flavoured pairing!
- 250 g chicken
- 1 teaspoon ginger
- 3 tablespoons soy or Tamari sauce
- 3 tablespoons sesame oil
- 1 tablespoon sake
- 1 tablespoon Japanese vinegar
- 1 teaspoon sugar
Step 1: Mix the ginger with the soy sauce, Japanese vinegar, sake and sugar.
Step 2: Add the chicken pieces to the sauce and mix well to coat the meat.
Step 3: Cover and leave to stand for 20 minutes.
Step 4: Remove the chicken from the marinade and drain.
Step 5: Set the marinade aside.
Step 6: Heat a little oil in a wok and sauté the chicken pieces over a high heat until lightly browned.
Step 7: Brush the chicken pieces with marinade.
Step 8: Simmer until the chicken is cooked and the sauce becomes syrupy.
Step 9: Serve with rice and vegetables.