Wednesday, March 23, 2005

chicken skewers, yakitori style

of course grilling on a charcoal grill would be the best way...but for us, those summery days are a mere daydream for now. the weathermen in these parts are almost apologetic; more snow on the way, and they seem remorseful about announcing the 4 to 8 inches expected tonight.
oh well, let's broil some chicken.
cut boneless skinless chicken thighs into biggish chunks. marinate in a 1/4 cup of kikkoman and a splash of sake, and season with salt and pepper, at least 15 minutes. trim, wash, and slice a bunch of scallions into 1 & 1/2 inch pieces (on the diagonal). skewer into bamboo sticks that have been soaked in cold water for at least a half an hour (to prevent burning under the broiler).
make a sauce to paint on:
2/3 cup Yamasa or Kikkoman soy sauce
scant 1/2 cup sugar
1 & 1/2 tbsps. sake
1 tbsp. flour

in a small saucepan, whisk together all ingredients very well and bring to a boil. simmer about 10 minutes until reduced by a third.

paint this sauce on to the chicken and scallion skewers and set under the broiler for a total of ten minutes, brushing on more sauce 2-3 times and turning. chicken should be moist but well cooked.

chicken yakitori
(adapted from "Asian Cooking," by Sallie Morris and Deh-ta Hsung)