Ingredients (for 4 persons) Method            Chicken leg 350grams   ① Cut the chicken legs into small pieces of     A Soy sauce 2 tea spoons        20grams per one piece and put them in a bowl.   Japanese sake 2 tea spoons        Combined them together with A (soy sauce,            (dogtooth violet) starch suitable        Japanese sake), then rest for 5-6 minutes.            Pine nuts 4 table spoons        After wipe off  the moisture of  them, combine            Red & green bell pepper half of each        starch entirely with them. Deepfry them in oil            Leek 10cm        at  the mid temperature of about 170℃.            Lettuce or tomato suitable   ② Shred 2 tablespoons of pine nuts. Put  them     B Sugar 1 table spoon        in a bowl and make sauce with B (sugar,   Worcestershire sauce 1 table spoon        worcestershire sauce, Japanese sake,   Japanese sake 2 tea spoons        tomato ketchup).   Tomato ketchup 2 table spoons   ③ Cut both red bell pepper and green bell pepper            Sesame seed oil 1 table spoon        into cubes of 0.7cm. Cut leeks thinly into the              length of 5cm, then put them in water to be              crispy. After that, wipe the moisture very well.              (silky leek)         ④ Pour sauce of  ② on a Chinese pan on a cooking              stove, when it becomes to the boil, pour 1              tablespoon of sesame seed oil. When it is              boiled again, put chicken legs of  ① and mix              them roughly and put them on the dish. Sprinkle              the remains of pine nuts and ③, and decorate              with lettuce or tomatoes.