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Remove the excess fat and sinew.
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Mix the ingredients for the sauce.
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Heat and oil a frying pan. Fry both sides, with the skin side first. First fry with high heat until brown then turn to medium heat to cook inside. Pour the sauce and place a lid, cook well
and continue applying the sauce to the chicken. Shake the pan to avoid burning.
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Cut asparagus in 5cm, fry in a lightly-oiled pan, pour 1 tablespoon Sake and sprinkle salt, place a lid, shake the pan after 1 or 2 minutes and let it settle.
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Cut the chicken in thin slices, add the asparagus and serve
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