Mirin (a sweetened rice wine, available in Oriental markets)
1/4
c
Dark soy sauce
2
lb
Boneless, skinless chicken breasts
2
bn
Scallions, cut into 2-inch lengths
INSTRUCTIONS
1. Combine the honey, mirin, and soy in a small saucepan. Bring to a boil
and simmer for 5 minutes. Cool to room temperature. (This sauce may be made
4 to 5 days in advance and refrigerated until needed.) 2. Split the chicken
breasts in half down the center. Cut each half into 1-inch wide horizontal
strips. 3. Alternately skewer the chicken and scallion pieces. Pour the
marinade over all and let sit for 20 to 30 minutes. When ready to server,
grill over hot coals 4 inches from the heat source, 3 minutes per side,
bast- ing with any extra marinade.
6 to 8 appetizer portions; 4 main-course portions
Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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