1 Whole Chicken Breast
1/8 ts Salt
1/2 ts Salt
2 1/2 ts Wasabi
1 Sheet Nori
5 tb Sake
1 pn MSG
4 oz Bunch Italian Parsely
2 tb Soy Sauce
Skin and bone chicken breasts. Cut chicken breasts horizontally into
paper thin slices, then into shreds 1/4" wide. Put chicken, sake,
1/8 t salt, and a sprinkling of MSG into a small saucepan. Bring to
a boil. Remove from heat and let cool to room temperature.
Put 5/8 pt water, 1/2 t salt, into as small pan. Bring to a
boil. Cook parsely for 1 minute. Drain and rinse under cold water.
TO ASSEMEBLE: Put the Wasabi paste with 2 T of soy sauce and MSG into
a mixing bowl. Stir in chicken, liquid and parsely; mix thoroughly.
Divide into 6 small bowls, and cover with shredded nori.
