Kiriboshi(Chicken Simmered With White Radish

* Exported from MasterCook *

KIRIBOSHI (CHICKEN SIMMERED WITH WHITE RADISH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 oz Daikon, dried
2 c Niban dashi
3 tb Sugar
1 1/2 ts Salt
MSG
1 tb Shoyu
3 tb Sake
1/2 Chicken breast -- boned,
-unskinned, cut into 1/2"
-pieces

PREPARE AHEAD:
Wash the daikon thoroughly under cold running water,
then cover with 2 quarts of cold water in a bowl.
Refrigerate for at least 8 hours or overnight.
Drain the daikon and transfer it to a 3 quart pot.
Cover with 2 quarts of cold water and bring to a boil
over high heat. Lower the heat to moderate and cook
the daikon uncovered for 2 hours, or until it offers
no resistance when pierced with the tip of a sharp
knife. Drain the daikon in a sieve.

TO COOK:
Combine the dashi, sugar, salt, MSG, soy sauce and
sake in a 2 quart saucepan and bring to a boil over
high heat. Add the chicken and daikon, and reduce the
heat to its lowest point. Set a cover smaller than
the pan directly on the food, and simmer undisturbed
for 1 1/2 hours.
Serve as part of a Japanese meal or in larger
portions as a luncheon dish.

Time/Life 'Foods of the World', Recipes: The Cooking
of Japan

Earl Cravens earl.cravens@mgmtsys.com
Submitted By SAM WARING <WARING@IMA.INFOMAIL.COM> On
06 AUG 95 125600 ~0600



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