How to cook Kikkoman soy and shitake dashi , Brixham crab and roast chicken skin by Simon Hulstone

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Kikkoman soy and shitake dashi , Brixham crab and roast chicken skin recipe a try? The prestigious catering competition will see finalists invited to the Restaurant Show on Monday 3rd October to take part in a cook-off in front of a panel of distinguished judges and members of the public. Each finalist is required to devise two courses using Kikkoman Naturally Brewed Soy Sauce as an integral ingredient. In the cook-off, finalists will have 90 minutes to recreate their dishes which must use meat or fish in either course.Follow this link, www.kikkoman.co.uk/masters2016, to enter the Kikkoman Masters 2016.

Source: The Staff Canteen

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