Yakitori (broiled Chicken, Scallions And Chicken Livers)1 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Sake, rice wine
Legs, boned and cut into 1
1 tbsp: All purpose soy sauce,
Inch pieces,
2 tsp: Sugar,
8: Scallions, including 3 inches
1: 1 inch piece ginger root,
Of the green stems, cut into
Cut into paper thin slices,
1: to 1 1/2 inch long pieces,
8: Chicken livers, trimmed of
1 1/2 cup: Teriyaki sauce,
All fat,
Kona sansho, (Japanese pepper
2: Whole chicken breasts or 4,
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.
Time/Life Foods of the World, Recipes: The Cooking of Japan
Earl Cravens earl.cravens@mgmtsys.com From: Earl Cravens (Gourmet)
Submitted By LINDA SHORT On 11-01-95
Source from luhu.jp
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.
Time/Life Foods of the World, Recipes: The Cooking of Japan
Earl Cravens earl.cravens@mgmtsys.com From: Earl Cravens (Gourmet)
Submitted By LINDA SHORT On 11-01-95
Source from luhu.jp