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Chicken in japanese
1 serving
Chicken fillet and legs are fried in oil till golden colour, salted, sprinkled with black pepper, poured with wine and a small amount of broth, aromatic greens are added and stewed under cover over low heat till softness. Potatoes are garnished with scalded and oiled potatoes. When served, the meat is placed on steeply toasted in oil, surrounding them with a potato curb, and sprinkled with finely chopped herbs. Salad is served separately.
Chicken fillet and legs are fried in oil till golden colour, salted, sprinkled with black pepper, poured with wine and a small amount of broth, aromatic greens are added and stewed under cover over low heat till softness. Potatoes are garnished with scalded and oiled potatoes. When served, the meat is placed on steeply toasted in oil, surrounding them with a potato curb, and sprinkled with finely chopped herbs. Salad is served separately.
butter - 30 g, potatoes - 200 g, parsley greens - 5 g, salt to taste, bread - 30 g, ground black pepper - 0.2 g, chicken - 220 g, white table wine - 30 g
