Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE MARINADE
- 1/2 c Soy sauce; (preferably dark
- ; Japanese style)
- 1 tb Minced peeled fresh
- 12 Wooden skewers for skewering
- ; and vegetables
- 8 Skinless boneless chicken
- ; 1 1/2-inch pieces
- 2 bn Scallions; (about 10), the
- ; white and pale
- ; green parts cut
- ; into twenty-four 1
- ; 1/2-inch lengths
- 24 Canned whole water
- 1 Garlic clove; minced
- 2 tb Sugar
- 1/4 ts Salt
- 1/2 c Dry Sherry
Preparation
Make the marinade: In a saucepan whisk together the soy sauce, the Sherry, the sugar, the gingerroot, the garlic, the salt, and pepper to taste and bring the mixture to a boil over moderate heat. Simmer the mixture for 5 minutes, or until the sugar is dissolved, and let the marinade cool. On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2 water chestnuts, skewering the water chestnuts carefully so that they do not split and beginning and ending with the chicken. In a large shallow baking dish arrange the kebabs once, for 30 minutes. Arrange the kebabs, reserving the marinade, in one layer on an oiled rack of a broiler pan and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade for the first 6 minutes, for 10 to 15 minutes, or until the chicken is cooked through. Discard any remaining marinade. Makes 12 yakitori, serving 4 to 6. Gourmet June 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
