is one of the recipes from Mrs Susie. If you want
to find out more about her have a look at her
biography page which she has written.
Mrs Susie specialises in Oriental cooking. An
important first step in Oriental cooking (which
I think is important) is at the end of each recipe.
Mrs Susie has this to say about this recipe:
is an easy way to make an old dish taste completely
new. My family loves this recipe. The sauce
keeps in the refrigerator forever. I was given
this recipe book as a gift when I visited my
mother-in-law for the first time in Honolulu,
Hawaii in 1973. This recipe is taken from Favorite
Island Recipes, Book Two, written by Honpa Hongwanji
Hawaii Betsuin, 1727 Pali Highway, Honolulu,
Hawaii, 96813 This recipe book can be ordered
through the above address".
lb. chicken pieces*
Seasoned flour for coating chicken
Oil for deep frying
2/3 cups Kikkoman soy sauce
1/3 cup Mirin (Japanese rice wine)
1/2 cup sugar
can change this to an appetizer by substituting
chicken wings or legs.
sauce ingredients and cook, bringing to a
rolling boil for approx. 5 minutes.
aside and cool.
chicken pieces with flour and deep fry.
fried chicken in sauce and serve.
usually put the sauce in a bowl on the table
for people to dip their chicken into, rather
than pour it over the chicken.
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for
mine but again that was 20 years ago".