12 chicken thighs (skinned & boned)
1 1/2 tsp. MSG
1/2 c. corn oil
2 eggs, beaten
1 1/2 c. flavored bread crumbs
1/3 c. butter
3 lg. carrots, grated
2 bunches scallions sliced lengthwise
1/2 lb. sliced mushrooms
2 tsp. salt
1/4 tsp. pepper
1 tsp. teriyaki sauce

Sprinkle chicken pieces with MSG. Heat part of oil in pan over medium heat. Dip chicken pieces in egg coat with crumbs. Place in heated oil and brown slowly, cooking about 45 minutes or until fork tender. Add more oil as needed and keep warm.

In separate pan, heat butter. Add carrots and saute 2 minutes. Push aside and add scallions (no green) and saute 2 minutes and push aside. Add mushrooms and saute 2 minutes. Sprinkle chicken and vegetables with salt and pepper. Sprinkle teriyaki sauce over vegetables. Serve chicken on warm platter in circle around edges. Spoon vegetables down center. Serves 8.