This is what I did with a chicken I got the other day. I cut up the legs, thighs, and wings and saved. I cut up the breasts, removed skin and bone and pounded out flat and saved. With the breast bone and back along with an onion, carrot and celery stalk, made broth and put all parts and broth in refrigerator. Next day:
Chicken breasts pounded out so as to be thin and large
salt
approx. 1/2 C.flour
2 Tbs. soybean miso
1 tsp sesame oil
laver cut to fit chicken breasts
green beans, cut in half lengthwise
carrots cut in sticks
artificial crab sticks
asparagus
Prepare breasts and trim. Lightly salt and let stand 10 minutes, pat dry.
Combine 1 T. water 1T. sugar, 1 tsp sesame oil and 2 T. soybean miso. Mix until smooth
Dust breasts with flour and top with nori. Brush with miso mixture. Top with par boiled green bean, carrot stick, crab stick and roll tightly. Secure with string or tooth picks..
Refrigerate until ready.
Meantime make teriyaki sauce with
1/4 C. Mirin
1/8 C. Sake
Put in sauce pan and heat5 minutes. Add
1/8 C. soy sauce
1 T. sugar
Heat on low for 25 minutes and add
1/4 C. orange juice.
Heat 3 inches of oil in pan and add thighs, legs, breasts.
Fry breasts until golden brown, about 4 min per side. Remove to keep warm. Fry legs and thighs about 13-15 minutes per side, turning and covering last 13-15 minutes. Watch that it does not start to burn on the bottom.
While the chicken is frying bring chicken stock to a boil and add a head or Chinese cabbage cut in thin strips and simmer just until wilted.
When all chicken is cooked, discard oil, wipe out pan and add back chicken with teriyaki sauce and heat through, turning to coat all pieces and thicken sauce. Place on platter atop cabbage and pour sauce over. Serve with rice.
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