PREP / COOK TIME: About 20 Minutes
Makes 2 – 4 Servings

INGREDIENTS 

1 – Store Bought Rotisserie Chicken

1 Tbs – Unsalted Butter

1 Tbs – Extra Virgin Olive Oil

½ Lbs (2 Cups) – Carrots, Sliced

1 Cup – Scallions, Stems and Leaves, Finely Chopped

1 Tsp – Kosher Salt

½ Tsp – Coarse Black Pepper

4 Oz (About 1 Cup) – Shiitake or Baby Bella Mushrooms, Chopped

½ Lbs (2 Cups) – Snow Peas

½ Cup – Drippings from Rotisserie Chicken, or Low Sodium Chicken Broth

3 Cloves – Garlic, Peeled and Minced

2/3 Cup – Yaegaki Brewery Sake Domestic Mirin; or 2 Tbs of Sugar to a ½ Cup of Extra Dry Vermouth

1 Cup – Heavy Cream

1 Cup – Fresh Cilantro, Roughly Chopped

1 Tbs – Sesame Oil

1 Tbs – Naturally Brewed Soy Sauce

THE NITTY GRITTY

In a large non-stick pan, warm butter and oil at medium high heat till butter is completely melted. Combine carrots and scallions; season with salt and pepper—cook for about 2 minutes. Add mushrooms and snow peas; stir to coat. Add drippings and simmer for about 3 – 4 minutes or till reduced by half. Add garlic; cook till aromatic. Combine mirin and cream; bring to a rapid simmer before reducing heat to medium/medium low—cook for another 3 – 4 minutes. Add cilantro, stir, and remove pan from heat; allowing sauce to thicken as it cools slightly. Stir in sesame oil and soy sauce before serving. Spoon this rich, velvety sauce lavishly over portioned parts or quarters of rotisserie. Serve with rice or noodles of any kind; it is, however, just as delicious on its own. Enjoy.

APRIL 16, 2019