Yakitori Chicken With Ginger, Garlic And Soy Sauce

Name: Yakitori Chicken With Ginger, Garlic And Soy Sauce
Total time: 15 min
Ingredients: 1 pound chicken livers, gizzards or boneless thigh meat; 1/2 cup dark soy sauce or tamari; 1/4 cup mirin; 2 tablespoons sake or dry sherry; 1 tablespoon brown sugar; 2 garlic cloves, peeled and smashed; 1/2 teaspoon grated fresh ginger; Scallions, thinly sliced, for garnish

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Total: 15 minutes

Servings: 6

Author : Melissa Clark

chicken soy sauce

Yakitori Chicken With Ginger, Garlic And Soy Sauce

Ingredients

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1 pound chicken livers, gizzards or boneless thigh meat1/2 cup dark soy sauce or tamari1/4 cup mirin2 tablespoons sake or dry sherry1 tablespoon brown sugar2 garlic cloves, peeled and smashed1/2 teaspoon grated fresh gingerScallions, thinly sliced, for garnish

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Instructions

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Step 1

Cut chicken into one-inch pieces and place in a shallow dish.

Step 2

In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).

Step 3

If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.

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