" YAKITORI CHICKEN

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YAKITORI CHICKEN

Ingredients

  • 8 12-inch or 16 8-inch bamboo skewers, soaked in water for 1/2 hour or more
  • Sauce:
  • 1 cup saki
  • 1/2 cup mirin
  • 2 garlic cloves, pressed
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons sugar
  • 2 tablespoons dark soy sauce
  • 1/2 cup (regular) soy sauce
  • Chicken and Scallions
  • 2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces
  • 1 bunch scallions (the thicker the better) cut crosswise, into 3/4 inch pieces
  • Optional garnish:
  • Ground sansho pepper
  • Japanese 7 spice powder
  • * if you can’t find sancho or 7 spice, you may have better luck finding szechuan pepper. In a pinch, a sprinkling of salt and fresh ground black pepper will do

Instructions

  • Heat the grill. Thread chicken and scallion items onto the skewers, alternately
  • create the Sauce: in an exceedingly tiny pot mix the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, till sauce is reduced by regarding one quarter.
  • Grill the skewers for two minutes. Brush with sauce and switch, brush with sauce on the opposite facet. Grill for 5-8 minutes additional, brushing with sauce each a pair of minutes, till the chicken is stewed through and glazed.
  • Serve yakitori with sansho and seven spice to sprinkle on prime.

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