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Articles from June 2003:

Chicken in Shiso Miso Sauce ››:

Chicken in Shiso Miso Sauce served with Pea Shoots Stir Fried with Garlic and Ginger Shiso Miso tastes like a cross between hoisin sauce and fermented black bean paste (not as sweet as the former, but not as pungent as the latter). As mentioned earlier, I've been frequenting Russo's market on a regular basis as of late, picking up all sorts of interesting produce and other ingredients. A few weeks ago I picked up a bunch of fresh Shiso Leaves—something I've never cooked with before, but had experienced at Japanese restaurants—and used them to make a shiso miso. We've used the resulting concoction a few times since then, with a dab or two to flavor rice or as a steak sauce.

Tonight I used the shiso miso in place of black bean sauce in the classic Chinese chicken dish (I've never found a distinct name, but I've also never come across a Chinese cuisine cookbook that did not include a dish of hacked up chicken stir fried with fermented black bean paste). I served it surrounded by fresh pea shoots (another Russo's find) that had been stir-fried with some garlic and ginger. It was good. Very good. And even the kids liked it.

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Posted in scripts on Jun 08, 2003 @ 10:10 PM [0 Comments on Chicken in Shiso Miso Sauce]