| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Hawaiian |
Poultry |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Chicken stewing or broiler; cut into pieces |
| 2 |
lb |
Chicken giblets |
| 4 |
sl |
Ginger root |
| 1/2 |
|
Stick cinnamon; optional |
| 10 |
|
Black peppercorns |
| 1/2 |
c |
Vinegar |
| 2 |
|
Bay leaves |
|
|
Salt and Ajinomoto to taste |
| 1/2 |
|
Stick butter |
INSTRUCTIONS
Place chicken in sauce pan. Add all ingredients and mix well. Cook over
high heat until liquid comes to a fast boil and then lower heat. Cover and
let it simmer until chicken is tender and liquid has evaporated. Add 1/2
bar of butter and brown it.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's
Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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