Receta Chicken Yakatori
Basted in a sweet-savory soy sauce glaze, this Chicken Yakitori (grilled chicken skewers), is succulent and delicious.
Chicken Yakatori
- ⅛ cup low-salt chicken stock
- ¼ cup mirin
- ¼ cup soy sauce
- ⅛ cup sake
- ½ tablespoon (packed) light brown sugar
- 2 scallions, white and light green parts cut into 1 inch pieces
- 16 ounces boneless skinless chick breasts
Combine chicken stock, mirin, soy sauce, sake, sugar, and 1/82 cup water in a small pot.
Bring to a boil, reduce heat to medium, and simmer until sauce is reduced by half, about 25 minutes. Let cool.
Thinly slice chicken lengthwise along the grain.
Working with one wooden skewer at a time, fold a piece of chicken onto itself and thread onto skewer.
Repeat with more chicken pieces until skewer is half filled.
Repeat with remaining chicken.
Using separate skewers, pierce scallion pieces through the middle and thread them onto skewers until each skewer is half filled. Season chicken and scallions with salt.
In a pan with grill line heat on high. Brush pan with oil. Arrange skewers side by side in the pan so that they just touch;
grill, turning every minute or so, until chicken and scallions are almost cooked through, about 2 minutes.
Brush with sauce.
Cook until lightly charred and cooked through, about 2 more minutes.
Brush with more sauce
Serve with steamed rice
3.2.2265
Yakity Yak, don’t talk back. Sorry, I had to do that. I just had to.
All kidding aside, these little morsels would make great appetizers. Just use shorter sticks.
Look, I know that life can get hectic. But you gotta eat. Make it fun. Food on a stick is fun.
Just don’t poke yourself.
Thanks for stopping by and have a great day.
Marlene
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