Lesson 23: Poultry
First introduced into Japan near the end of the 19th century, poultry has quickly become a popular ingredient in Japanese cooking.
This lesson demostrates how to prepare chicken for use with traditional Japanese cooking methods.
Techniques in This Lesson
- Proper chicken preparation and handling techniques
- Traditional Japanese method to prepare chicken stock
Recipes from Lesson 23:
- Soft-Simmered Chicken
- Chicken One-Pot
- Deep-Fried Chicken
- Broiled Chicken, Yuan-Style
Next: Lesson 24 »