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Yakitori Chicken with Ginger, Garlic and Soy Sauce Recipe

by | Jul 11, 2017 | chicken, fort lauderdale personal chef, garlic, ginger, palm beach personal chef, recipe, soy sauce, yakitori

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INGREDIENTS



  • 1 pound/450g chicken livers, gizzards or boneless thigh meat
  • ½ cup/120ml dark soy sauce or tamari
  • ¼ cup/60ml mirin
  • 2 tablespoons/30ml sake or dry sherry
  • 1 tablespoon/12.5g brown sugar
  • 2 garlic cloves, peeled and smashed
  • ½ teaspoon/2ml grated fresh ginger
  • Scallions, thinly sliced, for garnish

PREPARATION
  1. Cut chicken into one-inch pieces and place in a shallow dish.
  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).
  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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Miami + Miami Beach + Fort Lauderdale + Palm Beach
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