This is The Best #Recipes >> YAKITORI CHICKEN
This is The Best #Recipes >> YAKITORI CHICKEN
This is the right choice for the people around you. I hope this recipe is an inspiration for other people around the world ...
This recipe is very useful when you are confused and want to try something new ... You can try it with family and other people...
Ingredients
8 12-inch or 16 8-inch bamboo skewers, soaked in water for 1/2 hour or more
Sauce:
- 1 cup saki
- 1/2 cup mirin
- 2 garlic cloves, pressed
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons sugar
- 2 tablespoons dark soy sauce
- 1/2 cup (regular) soy sauce
Chicken and Scallions
- 2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces
- 1 bunch scallions (the thicker the better) cut crosswise, into 3/4 inch pieces
Optional garnish:
- Ground sansho pepper
- Japanese 7 spice powder
- * if you can’t find Sancho or 7 spice, you may have better luck finding szechuan pepper. In a pinch, a sprinkling of salt and fresh ground black pepper will do.
INSTRUCTIONS
- Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately.
- Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
- Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.
- Serve yakitori with sansho and 7 spice to sprinkle on top.
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