Chicken Yakitori Recipe


Ingredients

1/4 cup honey
1/4 cup mirin (a sweetened rice wine, avail, able in orient
1/4 cup dark soy sauce
2 lb boneless, skinless chicken breasts
2 bunch scallions, cut into 2-inch lengths


Directions

1. Combine the honey, mirin, and soy in a small saucepan. Bring to a
boil and simmer for 5 minutes. Cool to room temperature. (This sauce
may be made 4 to 5 days in advance and refrigerated until needed.) 2.
Split the chicken breasts in half down the center. Cut each half into
1-inch wide horizontal strips. 3. Alternately skewer the chicken and
scallion pieces. Pour the marinade over all and let sit for 20 to 30
minutes. When ready to server, grill over hot coals 4 inches from the
heat source, 3 minutes per side, bast- ing with any extra marinade.

6 to 8 appetizer portions; 4 main-course portions

Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)


Servings: 1 servings

 

 

Chicken Yakitori Recipe brought to you by Recipe Ideas


Categories: Chicken; Poultry


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Written recipes as a concept can be traced back into the distant past, at least as far back into recorded history as the ancient Egyptians, and possibly even further. However, these, old cookbooks were just basic hieroglyphic or cunieform recipes for meal preparation.

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Later on, in the 15th century, the Crusaders brought back many spices and herbs from Arab countries, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices led to an increase in recipe manuscripts, some of which still exist in private cookery archives.

The TV revolution brought us TV cookery programs and the recipe books that accompanied them.

Which brings us neatly to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on sites such as this.

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We hope you enjoy this Chicken Yakitori recipe.

 


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