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Japanese Yakitori
Japanese Yakitori
Yield: Makes 6 servings
Yakitori is the name for grilled chicken kabobs in Japan. These are especially pretty when prepared accordion-style on skewers. The vegetables are woven between ribbons of chicken, and everything is brushed with a gingery marinade.
Ingredients:
1pound boneless skinless chicken breasts, cut into 3/4-inch-wide strips
2tablespoons sherry or pineapple juice
2tablespoons reduced-sodium soy sauce
1tablespoon sugar
1tablespoon peanut oil
1/2teaspoon minced garlic
1/2teaspoon minced ginger
5ounces red pearl onions
1/2fresh pineapple, cut into 1-inch wedges
Preparation:
1.Place chicken in large resealable food storage bag. Combine sherry, soy sauce, sugar, oil, garlic and ginger in small bowl; mix thoroughly to dissolve sugar. Pour into plastic bag with chicken; seal bag and turn to coat thoroughly. Refrigerate 30 minutes or up to 2 hours, turning occasionally. (If using wooden or bamboo skewers, soak skewers in water 30 minutes to prevent burning.)2.Meanwhile, place onions in boiling water for 4 minutes; drain and cool in ice water to stop cooking. Cut off root ends and slip off outer skins; set aside.3.Drain chicken, reserving marinade. Weave chicken accordion-style onto skewers, alternating onions and pineapple with chicken. Brush with reserved marinade; discard remaining marinade.4.Grill on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is cooked through, turning once.
Nutritional Information:
Serving Size: 1 skewer
Fiber
1 g
Carbohydrate
6 g
Cholesterol
46 mg
Saturated Fat
1 g
Total Fat
3 g
Calories from Fat
21 %
Calories
124
Protein
17 g
Sodium
99 mg
Dietary Exchange:
Meat
2
Fruit
1/2
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