Poultry Course
First introduced into Japan near the end of the 19th century, poultry has quickly become a popular ingredient in Japanese cooking.
This lesson demonstrates how to prepare chicken for use with traditional Japanese cooking methods.
Techniques in This Lesson
- Proper chicken preparation and handling techniques
- Traditional Japanese method to prepare chicken stock
Recipes from these Lessons:
- Soft-Simmered Chicken
- Chicken One-Pot
- Deep-Fried Chicken
- Broiled Chicken, Yuan-Style
Requirements to Pass:
- Attendance at least 75% of scheduled classes ( 1 day intensive course )
- Skill test grade, A or B
- Final test score, 80 or more
Class schedule:
8:00 AM to 1:00 PM (5 hours a day) |
Contact us today...
For immediate assistance, please call us directly on phone number 01638 602530 - Or click here
View a selection of our courses:
Professional Sushi Course I
Professional Sushi Course II
Advanced Sushi Course
Traditional Teppanyaki Course
Basic Dashi Stock and Soups Course
Preparing Sashimi Course
Simmering Course
Broiling Pan Frying and Baking Course
Steaming Course
Deep Frying Course
Vinegared Dishes Course
Dressed Dishes Course
Stirred Dishes and Moulded Dishes Course
Noodles Course
Rice Dishes Course
Eggs Course
Beef Course
Poultry Course
Japanese Serving Dishes and Food Presentation Course
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