A Japanese chicken recipe found in “Asia – En Kulinarisk Reise”
(A Culinary Voyage) published by Grøndahl Dreyer in 1987
The fine flavor combination of sake (rice liquor) and goma (sesame seeds) gives a real flair to the tender chicken meat. For the sauce used ground, toasted sesame seeds or the Middle Eastern tahini paste. You can also use peanut butter, although this ingredient is not quite as authentic.
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