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Show " .. ....... -: . i r T 'I ' - V ' :- ! T'C iV- t fe- V5, .l r'-w -f THE SECRET to good chicken teriyaki is in the sauce, says Kenneth Ken-neth Bassett as he prepares the Japanese dish. Chicken teriyaki makes delicious American dinner Japanese chicken teriyaki is a tasty dinner which can be prepared in near to oriental fashion in most American homes. Kenneth Bassett, former missionary in Japan, uses a cup and a half of Kikkoman soy sauce mixed with three cups of water and a third cup of sugar as the sauce for his teriyaki. The sauce is heated in a wok until near boiling at which time cut up chicken thighs and breasts, nappa, Japanese cabbage, bean sprouts, toufu, soy bean curd, green onions, bell pepper, mushrooms and water chestnuts are added. The ingredients are cooked for 10-15 minutes. The meal is served in the wok from which persons pick out the portions por-tions of food they desire and dip them in a bowl of raw egg. Rice is served as a side-dish and fortune cookies or Japanese candy can be served for dessert. Of course chopsticks must be used and guests should sit on the floor to give oriental atmosphere. Bassett says the secret to good chicken teriyaki is to use the correct soy sauce, which is different from . many American soy sauces. |