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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
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:
1
pound boneless skinless chicken breasts, cut into 3/4-inch-wide strips
2
tablespoons sherry or pineapple juice
2
tablespoons reduced-sodium soy sauce
1
tablespoon sugar
1
tablespoon peanut oil
1/2
teaspoon minced garlic
1/2
teaspoon minced ginger
5
ounces red pearl onions
1/2
fresh 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 |
This recipe appears in:
Asian
