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Simple Japanese Chicken Cooking Recipe

Below is the quick and easy cooking recipe for Japanese Chicken.

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 the Japanese Chicken on a platter with a border of cooked rice and garnish with fried parsley.


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