Yaki Tori Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Recipe taken from Japanese,
2 T: Shoyu, soy Sauce
-Country Cookbook by Russ,
1 1/2 T: Sugar,
-Rudzinski,
2 T: Water,
2 each: Chicken breasts,
Directions:
Cut breasts into cubes and marinate in the remaining ingredients for
1/2 hour or more. Skewer on bamboo skewers and broil in broiler or
charcoal brazier for 7-8 minutes, turning once or twice. Serve with
rice or as an hors doeuvre. Variations: Add a crushed garlic clove
or 1/2 teaspoon minced ginger to the marinade. In actuality you can
use any chicken pieces, in Japan Ive had it with just chicken skin
and fat, (much better with the breast pieces). You can also use
gizzard or chicken livers. Hope this helps you out!! From: Nola Wilson
Submitted By STEVE HERRICK On 01-15-95
Source from luhu.jp
1/2 hour or more. Skewer on bamboo skewers and broil in broiler or
charcoal brazier for 7-8 minutes, turning once or twice. Serve with
rice or as an hors doeuvre. Variations: Add a crushed garlic clove
or 1/2 teaspoon minced ginger to the marinade. In actuality you can
use any chicken pieces, in Japan Ive had it with just chicken skin
and fat, (much better with the breast pieces). You can also use
gizzard or chicken livers. Hope this helps you out!! From: Nola Wilson
Submitted By STEVE HERRICK On 01-15-95
Source from luhu.jp