Japanese Chicken, Water Chestnut, and Scallion Yakitori
- 1/2 cup soy sauce
- 1/2 cup dry Sherry
- 2 tablespoons sugar
- 1 tablespoon minced, peeled fresh ginger
- 1 garlic clove, minced
- Kosher salt and freshly ground black pepper
- 8 skinless boneless chicken thighs, cut into 36 (1 1/2-inch) pieces
- 2 bunches scallions (about 10), the white and pale green parts cut into 24 (1 1/2-inch) lengths
- 24 canned whole water chestnuts, rinsed and drained
- Lemon wedges, as needed
- Mustard, preferably Chinese-style, as needed
- Equipment: 12 wooden skewers for skewering the chicken and vegetables
- To make the marinade: In a saucepan whisk together the soy sauce, Sherry, sugar, ginger, and garlic and season with salt and pepper.
- Bring the mixture to a boil, lower the heat, and simmer for 5 minutes.
- Let the marinade cool.
- (The marinade can be made in advance, and refrigerated for up to 2 weeks.)
- To make the skewers: On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2 water chestnuts.
- (Skewer the water chestnuts carefully so they don't split; and begin and end with the chicken.)
- Arrange the skewers in a large shallow baking dish and pour the marinade over the chicken and vegetables.
- Marinate at room temperature, turning once, for 30 minutes.
- (The skewers can be marinated up to overnight.)
- Arrange an oven rack about 4 inches from the broiler and preheat.
- Arrange the skewers on a foil-lined baking sheet, reserving the marinade.
- Broil the skewers, basting occasionally for the first 6 minutes.
- Continue broil, turning occasionally, until the chicken is just cooked through, about 10 minutes.
- Discard any remaining marinade.
- Transfer the skewers to a platter and serve with the lemon wedges and mustard.
soy sauce, sherry, sugar, ginger, garlic, kosher salt, chicken thighs, bunches scallions, water chestnuts, lemon wedges
Taken from www.foodnetwork.com/recipes/japanese-chicken-water-chestnut-and-scallion-yakitori-recipe2.html (may not work)