| |
|
What You Need:
(To Serve: 6)
|
|
|
|
1 whole chicken breast (½ pound), skinned and boned
6 tablespoons sake (rice wine)
1/8 teaspoon salt
MSG
½ teaspoon of salt
A 4-ounce bunch flat-leaf Italian parsley
1 tablespoon canned wasabi (horseradish) powder, mixed with just enough cold water to make a thick paste, and set aside to rest for 15 minutes
2½ tablespoons Japanese all-purpose soy sauce
1 sheet of packaged nori (dried laver)
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Cut the boned chicken breast horizontally into paper thin slices and then cut into shreds, about ¼ inch wide.
|
2. Combine the chicken, sake, 1/8 teaspoon of salt and a sprinkle of MSG in a small saucepan, stir thoroughly, and bring to a boil over moderate heat. Remove from heat at once and cool to room temperature.
|
3. In another small pan, combine 1½ cups of water and ½ teaspoon of salt and bring to a boil over high heat.
|
4. Add the parsley and cook uncovered for 1 minute, then drain. Rinse the parsley in cold running water, squeeze it dry, and with a large knife chop it coarsely.
|
5. In a mixing bowl, combine the wasabi paste with 2½ tablespoons of soy sauce and a few sprinkles of MSG. Stir in the chicken and its cooking liquid, add the chopped parsley, and toss together thoroughly.
|
6. Divide the mixture equally among 6 small serving bowls. Top each serving with a handful of shredded nori, and serve at room temperature as a first course or as part of a Japanese meal.
|
|
|
|
|
