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Ingredients

• chicken: thigh chicken only. Breast chicken being too lean, you will end up with dry coarse chicken. Thigh chicken contains the right amount of fat to make for juicy morsels. No skin please, as this will become a different recipe I will hopefully explain one day. Enough for at least 5 pieces a person (probably double for me!)
• Marinade: Japanese sake (cheap cooking variety). If unavailable, a strong dry white wine should do. Grated garlic. (Chinese) oyster sauce.
• You will have to experiment there as far as the amounts are concerned.
• Nota bene: The Missus, depending upon her “mood” will add grated ginger, reduce the oyster sauce and add rice vinegar, sesame oil or Thai Sweet Chili Sauce. Plenty of scope again to please everyone!
• Rice powder, called “yoshinko” in Japanese. I do not know the Chinese or Korean equivalent. That is where you will need a little help from your friends all over the world!
• Cornstarch (katakuriko in Japanese).
• No salt or pepper needed. Oyster sauce contains enough salt as it is.

Description

(unfortunately, The Missus Refused To Comply To My Request To The Point Of Having A Demonstration Photographed. This Pic Of A Bento Concocted Last February Will Have To Suffice…

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