Yakitori (broiled Chicken~ Scallions & Chicke Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Sake, rice wine
1 tbsp: All purpose soy sauce,
2 tsp: Sugar,
1: 1 inch piece ginger root,
Cut into paper thin slices,
8: Chicken livers, trimmed of
All fat,
2: Whole chicken breasts or 4,
Legs, boned and cut into 1
Inch pieces,
8: Scallions, including 3 inches
Of the green stems, cut into
1: to 1 1/2 inch long pieces,
1 1/2 cup: Teriyaki sauce,
Kona sansho, (Japanese pepper
Directions:
PREPARE AHEAD: 1. Combine the sake, soy sauce, sugar and sliced
ginger in a 1 to 1 1/2 quart mixing bowl and add the chicken livers.
Turn them about in the marinade to moisten them well, and marinate at
room temperature for at least 6 hours, or overnight in the
refrigerator. Then remove the livers from the marinade and cut each
one in half. Reserve the marinade.
2. On each of 4 small skewers, string 4 halved chicken livers. On
each of 8 additional skewers, alternate 4 chunks of chicken with 3
strips of scallion.
TO COOK:
Preheat the broiler, or light a hibachi or charcoal grill. Broil the
skewered livers about 3 inches from the heat for about 4 minutes.
Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on
the other side. Set the livers aside on a plate.
Quickly dip the chicken and scallion skewers into the teriyaki
sauce and broil on one side for 2 or 3 minutes. dip again into the
sauce, grill for 2 minute, dip once more, and grill on the other side
for an additional 2 minutes. The entire grilling should take 6 to 7
minutes in all.
TO SERVE:
Place 1 skewer of chicken livers and 2 skewers of chicken and
scallions on each serving plate. sprinkle with a little kona sansho,
and moisten each skewer with a ts. or so of the marinade.
Source from luhu.jp
ginger in a 1 to 1 1/2 quart mixing bowl and add the chicken livers.
Turn them about in the marinade to moisten them well, and marinate at
room temperature for at least 6 hours, or overnight in the
refrigerator. Then remove the livers from the marinade and cut each
one in half. Reserve the marinade.
2. On each of 4 small skewers, string 4 halved chicken livers. On
each of 8 additional skewers, alternate 4 chunks of chicken with 3
strips of scallion.
TO COOK:
Preheat the broiler, or light a hibachi or charcoal grill. Broil the
skewered livers about 3 inches from the heat for about 4 minutes.
Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on
the other side. Set the livers aside on a plate.
Quickly dip the chicken and scallion skewers into the teriyaki
sauce and broil on one side for 2 or 3 minutes. dip again into the
sauce, grill for 2 minute, dip once more, and grill on the other side
for an additional 2 minutes. The entire grilling should take 6 to 7
minutes in all.
TO SERVE:
Place 1 skewer of chicken livers and 2 skewers of chicken and
scallions on each serving plate. sprinkle with a little kona sansho,
and moisten each skewer with a ts. or so of the marinade.
Source from luhu.jp