Japanese Chicken.

Just 4 u

Cut 2 spring chickens into pieces at the joints; season with salt, ginger, pepper and curry−powder and let fry
in hot olive−oil until brown. Remove the chicken; add 1/4 cup of chopped leeks, 1/2 pint of Japanese sauce,
1/2 cup of chrysanthemum flowers, 2 chopped red peppers, some bamboo sprouts shaved thin and 1/2 cup of
water. Cover and let cook ten minutes. Add the chicken to the sauce with 1 cup of cocoanut juice. Let all
simmer until the chicken is tender. Serve on a platter with a border of cooked rice and garnish with fried
parsley.