This is a simple, succulent chicken dish that adapts itself easily to both Western and Japanese menus. Serve it with rice or potatoes, assorted pickles or a tossed green salad, and maybe a braised vegetable on the side.
Sprinkle the chicken breasts with rice wine and let them stand for a few minutes. Preheat your broiler or grilling unit to high. Now sprinkle the breasts with salt and place them on a net or rack so that the skin faces the source of heat and is about
© 1986 Elizabeth Andoh. All rights reserved.