Japanese  Chicken

Recipe: Japanese Chicken


  • 2 spring chickens
  • 1/4 cup of chopped leeks
  • 1/2 pint of Japanese sauce
  • 1/2 cup of chrysanthemum flowers
  • 2 chopped red peppers
  • 1/2 cup of water
  • 1 cup of cocoanut juice


  1. 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.
  2. 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.
  3. 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

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)