Niwatori no Mune (Pillau of Chicken)

Ingredients

• One fowl
• half a pound of rice
• four tablespoonfuls of oil
• one onion
• twelve raisins
• one ounce of sweet almonds
• two ounces of orange and lemon peel
• two ounces of Irish moss
• one quart of white stock
• two cloves
• one inch stick of cinnamon
• cayenne
• a seasoning of soy

Method

1. 1

   Boil the fowl in stock for 20 minutes.

2. 2

   Fry almonds, raisins, and onion in oil until browned.

3. 3

   Strain and set aside.

4. 4

   Fry rice in oil until light brown, then add giblet stock gradually until tender.

5. 5

   Stir in soy, cayenne, cinnamon, and cloves.

6. 6

   Place fowl in the center of rice, cover, and cook for 45 minutes.

7. 7

   Serve portions of fowl on saucers, covered with rice and garnished with fried raisins, almonds, peel, and onions.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 167. The excerpt below is the record exactly as published.

Niwatori no Mune (Pillau of Chicken) Hasu-no-ne (Lotus Roots) Yebi no Tempura (Crayfish Fritters) Donburi (Soup with Fowl, Bamboo Sprouts, Chestnuts, etc.) Nasu no Shinyaki (Egg Plant) Chawan Mushi (Steamed Eggs, Fish, etc.) Aona no Swaye (Herb Salad) Kitsutsuki (Woodcock) Kani no Swaye (Crab Salad) Mochi (Tea and Cakes) 4IS BANQUETS OF THE NATIONS Chawan. (Fish Consomme.) Make a strong fish stock with the trimmings of any white fish, also three or four soles (keeping the fillets to clear). Only salt and a pinch of mignonette pepper must be put in the water when making the stock. Skim and strain the stock very carefully through a fine cloth. Pound the fillets with the whites of two eggs, stir them in the liquor, replace the pot on the fire, and simmer for a few minutes. Strain again as clear as crystal. Serve the soup in little bowls, with a piece of cooked mushroom floating on the top. See that the mushrooms are free of any loose matter, so as not to spoil the colour of the soup. Yakiyakana. (Grilled Salmon.) Rub with soy some fillets of salmon, and grill them in front or over the fire. Serve on small flat saucers with horse-radish sauce. Horse-radish Sauce. Grate two tablespoonfuls of horse-radish, and mix with it a tablespoonful of soy, two tablespoonfuls of lime juice, a suspicion of garlic, a teaspoonful of sugar, and a tablespoonful of water. Sashimi. (Raw Fish— living.) Take a small live bream and put it on a dish. Carve thin slices and serve on small flat saucers with scraped horse-radish and soy mixed, also cucumbers sliced very thin. 416 JAPAN Gomoku Sushi. (Dolmas of Seaweed, etc..) Boil in stock four ounces of rice, and drain ; boil one large carrot, same quantity of turnip, a point of garlic, and one onion ; when cooked take them out of the stock and pound together ; season with pepper, nutmeg, soy, and half a glass of port wine. Make small balls the size of a pigeon's egg, and wrap them in pieces of soaked dulse which have been preserved by drying. Vine leaves may be used if dulse cannot be got. Stew in the fore- going stock, and reduce the latter to a semi-glaze. Serve with rice. Put one dolma in a small bowl and pour in some of the reduced stock. Niwatori no Mune. (Pillau of Chicken.) Ingredients. — One fowl, half a pound of rice, four tablespoonfuls of oil, one onion, twelve raisins, one ounce of sweet almonds, two ounces of orange and lemon peel, two ounces of Irish moss well steeped in water and then dissolved in one quart of white stock, two cloves, one inch stick of cinnamon, cayenne, and a seasoning of soy

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