| 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 |
tb |
Sugar |
| 1 |
tb |
Minced peeled fresh gingerroot |
| 1 |
|
Garlic clove; minced |
| 1/4 |
ts |
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 |
bn |
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
FOR THE MARINADE
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
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