Recipe Details

Summary

Name: Japanese Chicken.

Category: International

Cut 2 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 1/4 cup of chopped leeks, 1/2 pint of Japanese sauce,

1/2 cup of chrysanthemum flowers, 2 chopped red peppers, some bamboo sprouts shaved thin and 1/2 cup of

water. Cover and let cook ten minutes. Add the chicken to the sauce with 1 cup of cocoanut juice. Let all

simmer until the chicken is tender. Serve on a platter with a border of cooked rice and garnish with fried

parsley.