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| Home -> [Asian, Broiled, Chinese, Entrees, Ethnic, Exotic, Poultry] -> [Yakitori (broiled chicken, scallions and chic Recipe] |
Yakitori (broiled chicken, scallions and chic
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Broiled, Chinese, Entrees, Ethnic, Exotic, Poultry |
Rating: |
no rating. |
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Ingredients:
| 3
| tbsp | Sake (rice wine) | | 1
| tbsp | All purpose soy sauce | | 2
| tsp | Sugar | | 1
| | 1 inch piece ginger root | | | Cut into paper thin slices | | 8
| | Chicken livers, trimmed of | | | All fat | | 2
| | Whole chicken breasts or 4 | | | Legs, boned and cut into 1 | | | Inch pieces | | 8
| | Scallions, including 3 inches | | | Of the green stems, cut into | | | 1 to 1 ?inch long pieces | | 1 1/2
| cup | Teriyaki sauce | | | Kona sansho (Japanese pepper |
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Procedures:
| 1 | Prepare ahead: Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1 ?quart mixing bowl and add the chicken livers. | | 2 | Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. | | 3 | Then remove the livers from the marinade and cut each one in half. | | 4 | Reserve the marinade. | | 5 | On each of 4 small skewers, string 4 halved chicken livers. | | 6 | On each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion. | | 7 | To cook: preheat the broiler, or light a hibachi or charcoal grill. | | 8 | Broil the skewered livers about 3 inches from the heat for about 4 minutes. | | 9 | Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side. | | 10 | Set the livers aside on a plate. | | 11 | Quickly dip the chicken and scallion skewers into the teriyaki sauce and broil on one side for 2 or 3 minutes. | | 12 | Dip again into the sauce, grill for 2 minute, dip once more, and grill on the other side for an additional 2 minutes. | | 13 | The entire grilling should take 6 to 7 minutes in all. | | 14 | To serve: place 1 skewer of chicken livers and 2 skewers of chicken and scallions on each serving plate. | | 15 | Sprinkle with a little kona sansho, and moisten each skewer with a ts. | | 16 | Or so of the marinade |
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