This is an adaptation of a Japanese dish and may either be served as part of a Japanese meal or, if the chicken is cut into small pieces after cooking, as an appetizer with drinks. If sake is not available, use a dry sherry as a substitute.
4 fl. oz. sake
2 fl. oz. soy sauce
4 fl. oz. chicken stock
2 teaspoons sugar
2 teaspoons cornflour
4 whole chicken breasts
2 celery stalks, thinly sliced into sticks
8 spring onions
In a small saucepan, warm the sake over moderate heat. Remove the pan from the heat. Set the sake alight and allow it to burn until the flames die down. Stir in the soy sauce and chicken stock.
In a small bowl or cup, combine
3 tablespoons of the sake mixture with the sugar and cornflour . Set aside. Pour the remaining sauce into a shallow dish.
Preheat the grill to moderately high.
Dip the chicken pieces in the sauce to coat them well. Place them on the grill pan under the grill and cook them for 6 minutes or until they become golden brown. Remove the chicken pieces from under the grill and dip them in the sauce again.
Return them to the grill and cook them on the other side for 6 minutes.
Remove the chicken pieces from the heat and dip them for a third time in the sauce. Place them on the grill rack and brush them generously with the cornflour mixture. Place them under the grill and cook for a further 6 minutes. They will by now be a deep golden brown.
Remove the chicken pieces from the heat and arrange them on a warmed serving dish. Garnish with the celery and spring onions and serve.