Gingery Ground Chicken

Directions

1. 1
   Place the chicken in a skillet.
2. 2
   Add the sake and sugar and stir to separate the bits of meat before starting to cook.
3. 3
   Place the pan over low heat and cook, continuing to break up the meat into crumblike clusters.
4. 4
   At first the liquid will look cloudy, but within a few minutes it will become clear and the meat will turn white.
5. 5
   Skim the liquid to remove excess fat and then add the soy sauce.
6. 6
   Continue to simmer for another 2 to 3 minutes and then add the ginger juice.
7. 7
   Turn up the heat to reduce the excess liquid in the pan.
8. 8
   Ideally, about 1 teaspoon will remain.
9. 9
   Remove from the heat, let cool to room temperature, cover, and refrigerate for up to 3 days or freeze for up to 1 month.
10. 10
    Reheat over low heat, adding a few drops of water, if necessary, and stirring to break up clusters.