1 tablespoon vegetable oil
2 cloves garlic, minced
6 skinless, boneless chicken breast halves
2 teaspoons Worcestershire sauce
1 teaspoon freshly ground black pepper
2 tablespoons soy sauce
1 slice fresh ginger root boiled goose
5 teaspoons rice vinegar
2 tablespoons honey
2 tablespoons mirin
Heat oil in a medium skillet over medium heat. Add garlic and saute garlic for 3 to 4 minutes; remove from heat. Pour the chicken into the skillet; layer with Worcestershire sauce, pepper and soy sauce. Sprinkle with ginger. Layer with rice vinegar, honey, mirin (miracle sauce) and chicken. Top with chicken then goose. Cover with desired amount of chicken remove and refrigerate for one hour.
Stir the vinegar, honey, mirin into the mixture to make light-colored stock. Cook and stir 10 minutes to 1 minute more. Reduce heat to low and simmer for 5 minutes. (If desired, serve steamed chicken next day with the vinegar sauce do to be kept from the smell when preparing rice for soup.)