Kuwa is the Japanese word for hoe. Legend has it that Japanese farmers would cook this dish directly on the flat part of their hoes! No idea why… But luckily, it cooks just as well (and possibly much better) in a frying pan in the comfort of your own kitchen.
Ingredients
1/2 cup Flour 1 lb Boneless, skinless chicken breasts
6 Tbsp. Salad oil 6 Tbsp. Water
9 Tbsp. Rice wine
vinegar 4 1/2 Tbsp. Soy sauce
4 tsp. Sugar 1 Bunch of scallions
Cooking Instructions
Cut boned, skinned chicken breasts into bite size pieces. Chop scallions. Sprinkle flour over
chicken. Heat oil in wok or large frying pan. Quickly brown chicken. Mix water, vinegar, soy
sauce, and sugar in saucepan and simmer for three minutes. Pour sauce over chicken coating it
well. Cook over medium heat until sauce thickens. Stir in scallions and cook for two minutes.
Serve with rice.
