Chicken And Scallion Skewers
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Line bottom of a broiler pan with foil and cover with rack
2
Lightly brush rack with oil
3
Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved
4
Boil, uncovered, until reduced to about 1/3 cup, about 5 minutes
5
Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked
6
Cut white and pale green parts of scallions crosswise into 1 1/2-inch pieces (reserve scallion greens for another use)
7
Cook scallions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander
8
Immediately transfer to a bowl of ice and cold water to stop cooking
9
Drain, then pat scallions dry with paper towels
10
Preheat broiler
11
Thread 1 skewer alternately with chicken and scallions, using 3 pieces of each and piercing scallions crosswise through center
12
Place skewer on rack of broiler pan, then brush both sides generously with sauce
13
Repeat with remaining skewers, arranging all skewers in same direction
14
(You may have some chicken and scallion pieces left over
15
) Cover exposed skewers (but not chicken or scallions) with a strip of foil to prevent scorching
16
Broil skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes
17
Remove foil and brush both sides with more sauce, then turn skewers over and replace foil
18
Broil until other side of chicken is slightly charred and cooked through, about 4 minutes more
19
Serve warm or at room temperature
20
Just before serving, coat skewers with reserved sauce using cleaned brush
21
Line bottom of a broiler pan with foil and cover with rack
22
Lightly brush rack with oil
23
Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved
24
Boil, uncovered, until reduced to about 1/3 cup, about 5 minutes
25
Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked
26
Cut white and pale green parts of scallions crosswise into 1 1/2-inch pieces (reserve scallion greens for another use)
27
Cook scallions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander
28
Immediately transfer to a bowl of ice and cold water to stop cooking
29
Drain, then pat scallions dry with paper towels
30
Preheat broiler
31
Thread 1 skewer alternately with chicken and scallions, using 3 pieces of each and piercing scallions crosswise through center
32
Place skewer on rack of broiler pan, then brush both sides generously with sauce
33
Repeat with remaining skewers, arranging all skewers in same direction
34
(You may have some chicken and scallion pieces left over
35
) Cover exposed skewers (but not chicken or scallions) with a strip of foil to prevent scorching
36
Broil skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes
37
Remove foil and brush both sides with more sauce, then turn skewers over and replace foil
38
Broil until other side of chicken is slightly charred and cooked through, about 4 minutes more
39
Serve warm or at room temperature
40
Just before serving, coat skewers with reserved sauce using cleaned brush