Japanese chicken, water chestnut, and scallion yakitori

1 servings

Ingredients

Quantity Ingredient
½ cup Soy sauce; (preferably dark
; Japanese style)
½ cup Dry Sherry
2 tablespoons Sugar
1 tablespoon Minced peeled fresh gingerroot
1 Garlic clove; minced
¼ teaspoon 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 bunches 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

Directions

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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