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Toriwasapoultry, japanese 1 each whole chicken breast 1/8 teaspoon salt 1/2 teaspoon salt 2 1/2 teaspoon wasabi 1 each sheet nori 5 tablespoon sake 1 pinch msg 4 oz bunch italian parsely 2 tablespoon soy sauce 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.
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