trendsfitness.blogspot.com - This teriyaki chicken skew (Yakitori) is a very simple and easy dish. You can even marinate the chicken the night before and grill it the next day. It is our family latest hit. I hope my special visitor who had requested for this recipe (when I put a picture of this dish at my previous posting) will enjoy making it for her children from a Japanese cookbook shared by my cousin in Japan.
Servings: 2-3
Ingredients:
2 boneless chicken thigh approx 250g (or chicken breast)
Other vegetable: capsicum, cucumber & leek
Bamboo skewers (trim to the desired length, cleaned & soaked into the water for a while)
Sauce:
3 tbsp light soya sauce (I used Lee Kum Kee Superior Light SS)
3 tbsp mirin (Japanese sweet sauce/ wine)
3 tbsp Japanese cooking wine (sake) (or Chinese Shaoxing cooking wine)
1 tbsp (slightly rounded) sugar
1 tbsp honey (I used no water added honey) – for grilling
Methods:
1) Cut chicken into ¾ inch squares. (For chicken breast, chop it with the back of the knife several times to make the chicken tenderer.)
2) Cut other vegetables roughly the same size.
3) Prepare the sauce and bamboo skews.
4) Marinate the chicken with the sauce for about 1-2 hours. (The longer the better. It is to allow the sauce to absorb into the chicken)
5) Drain the sauce and set aside.
6) Skew all the ingredients on the bamboo skewers.
7) Heat oil in a non-stick pan. Grill the skewered food under medium low fire.
8) Brush the leftover sauce (from step 4) and honey on top of the skewered food. Turn the skewer occasionally until the chicken is cooked and turned slight brown. Arrange on a plate and enjoy!
Tips: You can make some dipping sauce or gravy using those caramelized sauce from the pan. Pour a little bit of hot water over the pan and leave it for 1-2 mins. Then reheat the pan and stir well. Simmer until the sauce is slightly thickened. _______________________________________________________________
Ingredients:
2 boneless chicken thigh approx 250g (or chicken breast)
Other vegetable: capsicum, cucumber & leek
Bamboo skewers (trim to the desired length, cleaned & soaked into the water for a while)
Sauce:
3 tbsp light soya sauce (I used Lee Kum Kee Superior Light SS)
3 tbsp mirin (Japanese sweet sauce/ wine)
3 tbsp Japanese cooking wine (sake) (or Chinese Shaoxing cooking wine)
1 tbsp (slightly rounded) sugar
1 tbsp honey (I used no water added honey) – for grilling
Methods:
1) Cut chicken into ¾ inch squares. (For chicken breast, chop it with the back of the knife several times to make the chicken tenderer.)
2) Cut other vegetables roughly the same size.
3) Prepare the sauce and bamboo skews.
4) Marinate the chicken with the sauce for about 1-2 hours. (The longer the better. It is to allow the sauce to absorb into the chicken)
5) Drain the sauce and set aside.
6) Skew all the ingredients on the bamboo skewers.
7) Heat oil in a non-stick pan. Grill the skewered food under medium low fire.
8) Brush the leftover sauce (from step 4) and honey on top of the skewered food. Turn the skewer occasionally until the chicken is cooked and turned slight brown. Arrange on a plate and enjoy!
Tips: You can make some dipping sauce or gravy using those caramelized sauce from the pan. Pour a little bit of hot water over the pan and leave it for 1-2 mins. Then reheat the pan and stir well. Simmer until the sauce is slightly thickened. _______________________________________________________________
Updated on 25/11/08
This was how I grilled my skews. This photo was taken by my wonderful hubby. Hope you will have a clearer picture of the cooking method. Thanks to the suggestion by Alice of Bits of Life 'n' Taste.
If you like teriyaki sauce, you may be interested in these recipes:
- Mushroom rice
- Kiddy "mushroom rice"
- One-dish meal
- Super fast meal
other source : http://tribunnews.com, http://reddit.com, http://food-4tots.blogspot.com
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