Recipe: Skewered Barbecued Chicken, or Yakitori (Martin Yan recipe)
Misc.SKEWERED BARBECUED CHICKEN, OR YAKITORI
FOR THE GLAZE:
2/3 cup soy sauce
1/3 cup Japanese
rice wine sake
1/4 cup Japanese sweet cooking rice wine
2 tablespoons sugar
FOR THE CHICKEN:
12 bamboo skewers
1 pound boneless chicken, cut into 1-inch pieces
3 green onions, cut into 1-inch lengths
1/2 red bell pepper, seeded and cut into 3/4-inch squares
Garlic salt
Cooking oil
Combine glaze ingredients in a small pan. Bring slowly to a simmer over low heat, then simmer, uncovered, until slightly syrupy, about 2 minutes. Remove from heat.
Soak skewers in water for 15 minutes or until ready to use.
Alternately thread chicken, green onions, and bell peppers on skewers. Sprinkle with garlic salt.
Lightly oil a grill or wide frying pan; place over medium-high heat until hot. Place skewers on grill and cook until chicken is no longer pink, 2 minutes on each side for breasts, 3 minutes for thighs. Brush glaze on all sides of skewered food and continue to cook for 30 seconds on each side.
Makes 12 skewers
Source: Martin Yan's Asia by Martin Yan and Geoffrey Nilsen
FOR THE GLAZE:
2/3 cup soy sauce
1/3 cup Japanese
rice wine sake
1/4 cup Japanese sweet cooking rice wine
2 tablespoons sugar
FOR THE CHICKEN:
12 bamboo skewers
1 pound boneless chicken, cut into 1-inch pieces
3 green onions, cut into 1-inch lengths
1/2 red bell pepper, seeded and cut into 3/4-inch squares
Garlic salt
Cooking oil
Combine glaze ingredients in a small pan. Bring slowly to a simmer over low heat, then simmer, uncovered, until slightly syrupy, about 2 minutes. Remove from heat.
Soak skewers in water for 15 minutes or until ready to use.
Alternately thread chicken, green onions, and bell peppers on skewers. Sprinkle with garlic salt.
Lightly oil a grill or wide frying pan; place over medium-high heat until hot. Place skewers on grill and cook until chicken is no longer pink, 2 minutes on each side for breasts, 3 minutes for thighs. Brush glaze on all sides of skewered food and continue to cook for 30 seconds on each side.
Makes 12 skewers
Source: Martin Yan's Asia by Martin Yan and Geoffrey Nilsen
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