Japanese Chicken

Ingredients

• Cut 3 spring chickens into pieces
• season with salt
• ginger
• pepper
• curry-powder
• add 0.5 cup of chopped leeks
• 0.5 pint of Japanese sauce
• 0.5 cup of chrysanthemum flowers
• 3 chopped red peppers
• 0.25 cup of water
• 1 cup of cocoanut juice

Method

1. 1

   Cut the chickens into pieces at the joints; season with salt, ginger, pepper, and curry-powder and let fry in hot olive-oil until brown.

2. 2

   Remove the chicken; add chopped leeks, Japanese sauce, chrysanthemum flowers, chopped red peppers, bamboo sprouts, and water.

3. 3

   Cover and let cook for ten minutes.

4. 4

   Add the chicken to the sauce with coconut juice.

5. 5

   Let all simmer until the chicken is tender.

6. 6

   Serve on a platter with a border of cooked rice and garnish with fried parsley.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 30. The excerpt below is the record exactly as published.

Japanese Chicken. Cut 3 spring chickens into pieces at the joints ; season with salt, ginger, pepper and curry-powder and let fry in hot olive- oil until brown. Remove the chicken ; add ^ cup of chopped leeks, }4 pint of Japanese sauce, ^ cup of chrysanthemum flowers, 3 chopped red peppers, some bamboo sprouts shaved thin and }4 cup of water. Cover and let cook ten minutes. Add the chicken to the sauce with i cup of cocoanut juice

Cook this with the app: pantry check, scaling, and the assistant.