| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Japanese |
Japanese, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Whole Chicken Breast |
| 1/8 |
ts |
Salt |
| 1/2 |
ts |
Salt |
| 2 1/2 |
ts |
Wasabi |
| 1 |
|
Sheet Nori |
| 5 |
tb |
Sake |
| 1 |
pn |
MSG |
| 4 |
oz |
Bunch Italian Parsely |
| 2 |
tb |
Soy Sauce |
INSTRUCTIONS
Skin and bone chicken breasts. Cut chicken breasts horizontally into
paper thin slices, then into shreds 1/4" wide. Put chicken, sake, 1/8 t
salt, and a sprinkling of MSG into a small saucepan. Bring to a boil.
Remove from heat and let cool to room temperature.
Put 5/8 pt water, 1/2 t salt, into as small pan. Bring to a
boil. Cook parsely for 1 minute. Drain and rinse under cold water.
TO ASSEMEBLE:
Put the Wasabi paste with 2 T of soy sauce and MSG into a mixing
bowl. Stir in chicken, liquid and parsely; mix thoroughly. Divide into 6
small bowls, and cover with shredded nori.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip
A Message from our Provider:
“Jesus: Peacemaker”