Chicken Long Rice
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Dried Seaweed and Ham
Soak dried seaweed (Konbu) in water.Slice ham 1/4″ by 2″ long.Cut the seaweed in 3″ pieces and wrap the sliced ham.Season with sboyu, sugar and ajinomoto.Cook about 30 minutes, until the konbu is soft. Kiri Konbu come shredded fine and packaged to be eaten as is or to be made into Tsukudani.
Stuffing
6 slices of bread1 small onion, chopped2 dried mushrooms (soaked in 1/2 cup water)1/4 cup celery, chopped1/2 tsp. sageSalt and pepperChopped and browned giblets of chicken or turkey Combine all ingredtente and stuff the fowl.
