Japanese Style Chicken Skewers Recipe
Ingredients
| 4 whole large chicken breasts | ||
| 1/4 cup peanut oil or cooking oil | ||
| Soy sauce | 1/4 Cup (16 tbs) | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Brown sugar | 1 Tablespoon | |
| 1 tablespoon grated fresh gingerroot or 1 teaspoon ground ginger | ||
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| 18 fresh mushroom caps | ||
| 3 medium zucchini, cut in 1-inch slices | ||
Directions
Cut breasts through white cartilage at V of neck.
Using both hands, grasp the small bones on either side.
Bend each side back, pushing up with fingers to snap out breastbone.
To split breast, cut in two lengthwise pieces.
Working out from center, pound each to form 5x5-inch cutlet.
Cut into strips about 1 inch wide.
Combine next seven ingredients.
Place chicken in shallow baking dish; pour marinade over.
Cover; refrigerate 4 to 6 hours, spooning marinade over occasionally.
Remove chicken, reserving marinade.
Pour some boiling water over mushrooms in bowl.
Let stand 1 minute; drain.
On long skewers thread chicken accordion-style alternately with zucchini and mushrooms.
Grill over medium hot coals for 12 to 15 minutes; turning and basting often with marinade
Using both hands, grasp the small bones on either side.
Bend each side back, pushing up with fingers to snap out breastbone.
To split breast, cut in two lengthwise pieces.
Working out from center, pound each to form 5x5-inch cutlet.
Cut into strips about 1 inch wide.
Combine next seven ingredients.
Place chicken in shallow baking dish; pour marinade over.
Cover; refrigerate 4 to 6 hours, spooning marinade over occasionally.
Remove chicken, reserving marinade.
Pour some boiling water over mushrooms in bowl.
Let stand 1 minute; drain.
On long skewers thread chicken accordion-style alternately with zucchini and mushrooms.
Grill over medium hot coals for 12 to 15 minutes; turning and basting often with marinade
Chef
