Packed for Travel: Miso-glazed Chicken

My bento is ready to go and so am I. An unexpected trip to the Bayou State has presented itself and I will be away one week. Airline meals being what they are, I usually pack my own when I can, like this easy meal of rice, pickled plum, (umeboshi), pickled ginger, sesame burdock and carrots (kinpira) and miso-glazed chicken. Simple flavors, lots of rice and ginger for a sometimes queasy stomach, and I'm good to go. Miso glazed chicken is quick and easy enough for weeknight meals, but elegant enough as well for your next dinner party.

1lb (450g) boneless chicken
3/4 cup (375ml) water
1/2 cup sake, or dry sherry, or apple juice
1 slice fresh ginger
TBL. mirin
3 TBL. sugar
4 TBL. white (aka "shiro") miso paste

Combine water, sake and ginger in saute pan. Lay chicken in pan, and bring liquid to a boil, then reduce heat to simmer and cook about 5 minutes.

Turn chicken over in pan, and add mirin, sugar and miso paste. Cover and simmer another 5 minutes.

Remove cover and continue cooking until liquid thickens and coats chicken. Turn meat to glaze both sides. Remove from heat. Garnish with green onions, or sesame seeds.