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| Home -> [Asian, Chicken, Chinese, Ethnic, Japanese, Poultry] -> [Toriwasa (chicken & parsely with horesradish sauce) Recipe] |
Toriwasa (chicken & parsely with horesradish sauce)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Japanese, Poultry |
Rating: |
0 |
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Ingredients:
| 1
| each | Whole Chicken Breast | | 1/8
| tsp | Salt | | 1/2
| tsp | Salt | | 2 1/2
| tsp | Wasabi | | 1
| each | Sheet Nori | | 5
| tbsp | Sake | | 1
| pinch | MSG | | 4
| oz | Bunch Italian Parsely | | 2
| tbsp | Soy Sauce |
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Procedures:
| 1 | Skin and bone chicken breasts. | | 2 | Cut chicken breasts horizontally into paper thin slices, then into shreds ? wide. | | 3 | Put chicken, sake, 1/8 t salt, and a sprinkling of msg into a small saucepan. | | 4 | Bring to a boil. | | 5 | Remove from heat and let cool to room temperature. | | 6 | Put 5/8 pt water, ?t salt, into as small pan. | | 7 | Bring to a boil. | | 8 | Cook parsely for 1 minute. | | 9 | Drain and rinse under cold water. | | 10 | To assemeble: put the wasabi paste with 2 t of soy sauce and msg into a mixing bowl. | | 11 | Stir in chicken, liquid and parsely; mix thoroughly. | | 12 | Divide into 6 small bowls, and cover with shredded nori |
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