Japanese Chicken, Water Chestnut, And Scallion Yakitori
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Japanese | June 1991 | 1 | Servings |
INGREDIENTS
| 1/2 | c | Soy sauce, preferably dark |
| Japanese style | ||
| 1/2 | c | Dry Sherry |
| 2 | T | Sugar |
| 1 | T | Minced peeled fresh |
| gingerroot | ||
| 1 | Garlic clove, minced | |
| 1/4 | t | Salt |
| 12 | Wooden skewers for skewering | |
| the chicken | ||
| and vegetables | ||
| 8 | Skinless boneless chicken | |
| thighs cut into | ||
| thirty-six | ||
| 1 1/2-inch pieces | ||
| 2 | Scallions, about 10 the | |
| white and pale | ||
| green parts cut | ||
| into twenty-four 1 | ||
| 1/2-inch lengths | ||
| 24 | Canned whole water | |
| chestnuts rinsed and | ||
| drained |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 977
Calories From Fat: 208
Total Fat: 22.7g
Cholesterol: 164.2mg
Sodium: 13520.1mg
Potassium: 3203.3mg
Carbohydrates: 70.7g
Fiber: 10.5g
Sugar: 37.4g
Protein: 90.3g