Karaage Nibitashi

This is my fusion cooking between Chinese and Japanese.  I'm reluctant to use a lot of oil for cooking, there for I came up with this method.

Slice chicken breast then prepare Karaage marinade souce; sake, mirin, soya, ginger juice, then flour them and saute with not  too much oil.  On the other hand, boil some Dashi (Typical Japanese stock made from Kelp and dried Benito)  Blanch the lettuce, mix chicken and the lettuce together.

中華料理では肉と野菜と別々に素揚げして最後に組み合わせることが多いが、日本流にアレンジして油を控え目に仕上げる。忙しい時には日清の唐揚げ粉を使うとあっという間にできる。