Japanese Chicken, Water Chestnut, And Scallion Yakitori
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
53
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
To make the marinade: In a saucepan whisk together the soy sauce, Sherry, sugar, ginger, and garlic and season with salt and pepper
2
Bring the mixture to a boil, lower the heat, and simmer for 5 minutes
3
Let the marinade cool
4
(The marinade can be made in advance, and refrigerated for up to 2 weeks
5
) To make the skewers: On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2 water chestnuts
6
(Skewer the water chestnuts carefully so they don't split; and begin and end with the chicken
7
) Arrange the skewers in a large shallow baking dish and pour the marinade over the chicken and vegetables
8
Marinate at room temperature, turning once, for 30 minutes
9
(The skewers can be marinated up to overnight
10
) Arrange an oven rack about 4 inches from the broiler and preheat
11
Arrange the skewers on a foil-lined baking sheet, reserving the marinade
12
Broil the skewers, basting occasionally for the first 6 minutes
13
Continue broil, turning occasionally, until the chicken is just cooked through, about 10 minutes
14
Discard any remaining marinade
15
Transfer the skewers to a platter and serve with the lemon wedges and mustard