INGREDIENTS
- – 4 g Giant breasts.
- – 300 g of Cooked Ham.
- – 300 g of Mozarella cheese.
- – 12 even Asparagus.
- – 100 g of recent mushrooms.
- – Micro Combine.
- – 10 tomates cherry.
- – Nice salt, black pepper, ajinomoto and sugar.
- – Toasted sesame oil or Abura gum.
- SALSA:
– 100 g of Japanese soy sauce.
- – 50 g of poultry inventory
- – 50 cc de Sake.
- – 75 g of sugar.
cooking-recipesiwaochefok is again to indicate us one other Japanese delicacies dish : STUFFED CHICKEN WITH TERIYAKI SAUCE. .
For 4 diners.
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Process:
1.For the sauce: Place the poultry inventory and the remainder of the substances within the pan. Add 150 cc of soy sauce, 20 g of white sugar and 50 cc of mirin. Let it cut back till it reaches boiling level. Take away instantly.
2.Wok Garnish: Lower the mushrooms into julienne strips, the inexperienced onion on the bias, and the asparagus into sticks 6-7 cm lengthy.
3.In a wok with extremely popular oil, sauté the asparagus first, then add the mushrooms, together with the inexperienced onion, and season with salt, pepper, sugar, and sesame oil.
4.And serve with the breast.
5.Rooster: Open the rooster, from the underside and fill with ham and cheese (chopped), and canopy with the false breast.
6.Seal on each side, and bake in a medium oven at 180°C for 10 minutes.
Serve with the wok greens, with the Teriyaki sauce, and eat!.
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